The directions below are just how I made the pictured pizza. If you try them yourself, and it all goes horribly wrong, or ends up looking like (or worse behaving like) something out of a sci-fi film, then I accept no responsibility! :-)
Ingredients/directions
1- Activate the yeast
150ml of warm water
Half a teaspoon of sugar
1 teaspoon of dried yeast
Add the sugar to the water and stir until entirely dissolved. Add the dried yeast, stir, and leave in a warm place for at least 30 minutes/until frothy, then proceed to make the dough..
2- The dough
120g plain white flour
80g fine ground semolina
approx. 1 tablespoon of olive oil, plus a little extra for oiling the bowl
pinch of salt
Mix the flour, semolina, and salt in a bowl. Make a well in the mixed ingredients, add the olive oil to the well, then add the yeast/water mix. Stir until combined, then knead for at least 10 minutes. Oil the bowl with the extra olive oil, and return the kneaded dough to it, and in a warm place for an hour. While waiting, start on the sauce.
3- The sauce
3 medium tomatoes
1 small onion
1 clove of garlic, chopped finely/minced
2 teaspoons of olive oil
half a teaspoon of sugar
pinch of salt
1 teaspoon of dried oregano
Place a saucepan over a low heat, add olive oil to the pan. Finely chop the onion, and add to the pan to sweat/become translucent.
Score the skin of the tomatoes around their circumference, place in a bowl, and pour boiling water over them, leave for one minute, then add cold water to the bowl until the tomatoes are cool enough to be handled. Remove the tomatoes from the water, and remove and discard their skins which should now slide off easily. Roughly chop the peeled tomatoes, and add to the saucepan.
Cook the tomatoes and onions until the tomatoes have broken down, then add the garlic, season with a pinch of salt, add the oregano, and add the sugar. Cook, stirring occasionally, until the thickness of the sauce is something you'd be happy using on a pizza, then leave to cool.
4- The toppings/assembly
enough vegetarian sausages to go around the edge of your pizza (I used two sausages lengthwise into quarters, but use your own judgement depending on the sausage you‘re using)
mozzarella, torn into strips
handful of fresh basil
Once the dough has risen, and the sauce has cooled, you may proceed. Knock back the dough and re-knead until the oil on the surface is integrated.
Sprinkle a baking sheet/pan with semolina, then form the dough into a pizza base by stretching it on the baking sheet. Aim for a base having a bit more dough at the outside edge, it'll be handy when creating the stuffed crust.
Place the sausage (pieces) around the edge of the dough, grab the edge of the dough and pull/stretch it around the sausage, and press the edge back into the dough base, so the sausage is fully enveloped by the dough, repeat until the stuffed crust is formed.
Spread the cooled sauce over the middle of the dough base, and add the cheese. Bake at 230℃ for 15 minutes/until cooked.
Once cooked, add the basil, and enjoy.