Ingredients
| BASE SAUCE | |
| 2 x 400g cans good-quality whole peeled tomatoes | |
| olive oil | |
| fresh garlic, minced | |
| dried oregano, preferably Greek or Sicilian oregano dried on stem | |
| chilli flakes | |
| sugar | |
| TOPPING | |
| sesame seeds (optional) | |
| confit garlic (gently simmer 10 garlic cloves in olive oil until a deep golden colour, then drain and cool, reserving the oil) | |
| TO ASSEMBLE & BAKE | |
| dried oregano | |
| grated pecorino/ parmesan |
Use a batch of No Knead Pan Dough for this recipe. If you like, put a generous layer of sesame seeds in the oiled pan before pressing in the dough. That’s not part of the OG recipe, but it adds a great texture. Press the dough out to the edges of the pan, cover and leave for the final proof as in the dough recipe.
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Instructions
| 1. | Heat the oven to 230°C with a stone or steel (if using) on the centre rack. |
| 2. | Scatter sesame seeds onto the dough to make a 5mm border (optional). |
| 3. | Spread a thin layer of sauce, leaving a clean 5mm border. Bake for 8 minutes to ‘set’ the dough |
| 4. | Remove from the oven, add a very generous layer of sauce, then the confit garlic cloves. |
| 5. | Drizzle with garlic oil and bake for 10-14 minutes more. |
| 6. | Remove from the pan, cool on a rack, then finish with oregano. Keep it vegan if you like, or add grated pecorino or parmesan. |
Recipes & food styling Tom Kirton / Photography Amber-Jayne Bain