I made a recipe for basic dough courtesy of Jamie Oliver, but halved it using about 500g of flour.
We let the dough prove until double in size (about 40 minutes or so)
and in the meantime got our toppings ready (can you see my hot chillies hidden in there?). Not a great choice, but all I had in the fridge!
Once the dough was rolled out I covered it in my tomato sauce (made earlier using passata, olive oil, carrot, celery, onion and garlic all whizzed up together)