Mix the flour, salt and yeast in a bowl and add the oil and water. Stir to form a soft dough. Knead dough on a floured surface for 5-7 minutes until smooth and elastic then place in the bowl, cover with clingfilm and leave in a warm place to rise.
When the dough has had about an hour to double in size, knead it again on a lightly floured surface until smooth. stretch into shape and roll thinly into two circles. Pinch up the edges of the dough and grease the baking sheets, this will stop the pizzas from sticking. Place the bases on the sheets and leave to rise while you make the topping.
Preheat oven to 220°C, gas mark 7.
Mix passata, puree, garlic salt, tabasco, oregano and spread onto the bases with a tablespoon, starting from the centre and working out in a circular motion. Add all your topping ingredients apart from soft mozzarella and cook for 12 minutes.
Remove from oven and add torn up mozzarella then return and cook until crusts are pale and golden and mozzarella is melted. Mix butter, garlic salt and mixed herbs in small bowl and brush onto crusts when cooked for extra flavour.
Tip: Make sure you dont get any sauce on the crust area as it wont rise properly if you do.
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