1 thin pizza crust (I use a mix packet)
1/2 tin chopped tomatoes
1 glass(ish) red wine
1 clove garlic
1 teaspoon dried basil
2 tablespoons tomato puree/paste (double concentrate)
4 sliced mushrooms (optional)
sprinkling vegan parmesan (optional)
2 handfuls fresh rocket leaves
dash olive oil and/or chili oil
Make pizza dough and leave to proof for 10 minutes. Preheat oven to 200C.
Chop shallots and garlic, fry in a little oil until tender. Add half of the red wine and the basil. Then add chopped tomatoes and rest of red wine. Leave to simmer gently.
Roll out pizza base onto greased baking sheet (I use one of those ones with the holes in to cook the base properly). Spread on tomato puree.
When sauce has thickened sufficiently, spread over pizza and add mushrooms, if using. Bake for 15-20 minutes or until crispy around edges. You may need to add a little oil partway through baking.
Sprinkle with vegan parmesan if using, and then pile rocket leaves (A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavor, a little goes a long way) on top of pizza. Drizzle with oil and serve.