Sausage & Mushroom Pizza With Garlic & Herb Dip

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Put a large baking tray (or two) in the oven to heat up (this will stop your pizza bottom[s] from going soggy!)

Meanwhile, finely slice your baby button mushrooms

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your sausage meat (remove the paper if required!), breaking it up into small pieces with a wooden spoon as you go

Cook for 3 min or until the sausage meat has browned slightly

Once the sausage meat has browned, add the sliced mushrooms and cook for 2 min further until the mushrooms have started to caramelise (no pink meat!)– this is your sausage & mushroom mixture

Add your tomato paste to a bowl with half the chopped garlic (you'll use the rest later!) and a generous pinch of salt, pepper and sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and stir it all together – this is your tomato sauce

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Remove the heated tray[s] from the oven and add your pizza base[s]

Divide the tomato sauce between the pizza base[s] and spread evenly all over them with the back of a spoon

Top with the torn mozzarella and sausage & mushroom mixture

Put the tray[s] in the oven for 13-15 min or until the mozzarella has melted and the pizza base[s] is crisp

While the pizza is cooking, combine the remaining chopped garlic (not a big garlic fan? Try using less!) with your mayo, dried oregano, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a small bowl – this is your garlic & herb dip