Method

Heat The Good Oil in a medium saucepan or deep frypan over medium heat. Cook onion and garlic with a pinch of salt for about 4 minutes until soft.

Add tomato paste and wine (if using) and cook stirring for about 2 minutes. Stir in crushed tomatoes, dried herbs and sugar.

Bring to a gentle simmer and cook, uncovered, on a low-medium heat for about 15 minutes, until thickened and reduced. Stir occasionally. Stir through balsamic vinegar and season to taste.

The longer it cooks, the more flavour it will develop.

Allow to cool before spreading on bases.

Note: makes enough for two pizza bases. Use in conjunction with our Homemade Pizza Dough and Margherita Pizza.

Method

Preheat oven to 230°C. Preheat two pizza stones or two oven trays.

Place each base onto a piece of baking paper, so it’s easy to transfer to the preheated pizza stones or trays.

Combine the garlic with The Good Oil, then brush onto each base. Spread each base with about ¾ – 1 cup of pizza sauce, then top with ¼ cup of the grated cheese. Place slices of fresh mozzarella evenly across bases to pizza stones or trays. Use a fish slice to help with this if needed.

Place in oven and cook for 12-15 minutes until base is golden and crispy and the cheese is bubbling. Swapping trays halfway through for even cooking. You could use a fan bake for better results.

Allow to cool for about 5 minutes before eating, as the sauce and cheese will be piping hot.

Just before serving, top with fresh basil leaves and enjoy!

Method

Combine all vinaigrette ingredients in a jar with a lid. Shake until combined. If you don’t have a jar, whisk in a bowl.

Lay all salad ingredients attractively on a platter and drizzle with vinaigrette.

Note: if you have the BBQ out you could grill your peaches. Heat BBQ grill to medium high. Brush peaches well with The Good Oil and season. Cook peaches, on oiled grates for 1-2 minutes each side, until well charred.