• Sprinkle some flour (ideally semolina flour) on a clean worktop. Roll out the pizza base into a 12” disc.
• Spread a thin layer of the tomato sauce over the pizza base. Add some thin slices of venison sausage and mozzarella.
• Place in a hot oven at 220°C and bake for a few minutes until the base is crispy and the toppings are bubbling away.
• Once ready, place on a wooden board and slice, drizzle with a little olive oil and sprinkle with some parmesan shavings – delicious!

Pizza dough

• Mix the flour, yeast and salt together in a large mixing bowl. Add water and mix until you get a thick, paste-like consistency.
• Sprinkle some flour on a clean worktop and place the dough mixture on top. Sprinkle more flour over the dough. Knead for 5-6 minutes until you have a loose but consistent dough.
• Clean the mixing bowl, pour in a big glug of olive oil, place the dough back in the bowl and pour over more oil. Cover with a cloth and place in a warm place until the dough doubles in volume.
• ‘Knock’ the dough back by pushing down into the bowl.

  Divide into even dough balls and place onto a tray covered in semolina flour. Sprinkle more semolina flour on top. Cover and place in fridge until needed.

Tomato sauce

• Add the oil and shallots to a pan and sweat on a medium heat without browning.
• Add the garlic, chilli and rosemary and cook for 1 minute. Add the white wine and cook for another 2 minutes.
• Add the tomatoes and cook for around 1 hour. Season to taste.