Thin crisp base, rich tomato sauce, char-grilled Mediterranean vegetables, a scattering of sun-dried tomatoes and olives and a drizzle of olive oil. Or perhaps some paprika-roasted squash with toasted cashews? Trust us, you won’t miss cheese here. The trick is to cook the tomato sauce low and slow to develop the deep flavours. Makes 4 large pizzas.

Ingredients: Tomato sauce – 2 tins chopped tomatoes; 2 tbsp olive oil; 5 fat garlic cloves; salt and pepper. Pizza dough – 500g bread flour (half white, half wholemeal); 2 tsp yeast; 1 tsp sugar; 1 tsp salt; 300ml warm water; 2 tbsp olive oil. Toppings – 2 large peppers; 1 large courgette; olive oil; smoked paprika; handful of sun-dried tomatoes, black olives, & fresh basil leaves.

Tomato sauce – Heat the oil in a pan and add the minced garlic. Cook for a minute, then add the chopped tomatoes and let them simmer gently. If you can, simmer the sauce on a low heat for an hour to reduce it down and develop the beautiful flavours.

Pizza dough – place 1 tsp salt in a large bowl and then pour in the flour. Without mixing, add the yeast and sugar (you want to keep the yeast away from the salt as much as possible). Pour in the warm water and oil and mix into a dough with your fingers. Knead for 5-10 mins until you have a smooth elastic dough. Leave to rise in the bowl, covered with a damp tea towel, for about an hour.

Toppings – Char-grill the peppers by placing them, whole, under a hot grill and rotating until blackened on all sides. When cool enough to handle, peel off the skin and chop into slices, removing the seeds. Slice up the courgette, toss with olive oil and smoked paprika, and gently fry.

Assemble – Get your oven to 250°C. Knock the dough back and divide into 4 equal pieces. Roll and carefully stretch the dough into a roundish pizza base, as thin as you can get it without tearing. Don’t worry if it does tear, just patch it up, it will still taste amazing. Place it on a baking sheet and spoon over the tomato sauce, then scatter with your toppings. Pop in the oven and cook for about 10 mins, then serve with a scattering of fresh basil leaves and a lovely green salad.