Place the olive oil into a pan on low-medium heat. Add the finely-diced red onion and chopped garlic. Keep the pan over a low heat and sauté for 5 minutes, or until softened and cooked through.

Increase to medium heat then add the Belazu Ve-Du-Ya and cook for 2 minutes, stirring until fully combined. 

Add the San Marzano tomatoes and cook for 5 minutes, or until the sauce has thickened. Using the back of a spoon, gently press on the tomatoes to break them up a little. Mix until combined.

Once thickened, allow to cool completely (up to 30 minutes) before topping the pizza. 

Fire up your Ooni pizza oven. Aim for 400°C to 450°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Place a dough ball on a lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to form a 12-inch (30 centimetre) base, then lay the stretched dough over your lightly-floured pizza peel.

Starting in the centre and working your way out to the edge, spread 3 tablespoons of the tomato Ve-Du-Ya sauce, leaving ¼ to ½ inch (1½ to 2 centimetres) for the crust.

Place some basil leaves on top of the sauce and then generously sprinkle the Mozzarisella Classic evenly over the sauce. Top with halved Perelló olives.

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, using a peel to turn your pizza every 20 seconds to ensure an even bake.

Remove the cooked pizza from the oven, wait one minute for it to cool slightly. You can drizzle some oil over the finished pizza to add more flavour (optional).

Slice into 6 pieces, serve and enjoy!

Tip: If you have some extra Ve-Du-Ya sauce, serve it on the side for people to dip their crusts in. As it’s sweet and spiced, it's a great way to enjoy your crusts.