Ingredients

• 4 x 180g Fairway Assured Dough balls
• Marinara Sauce
• 30ml olive oil
• 2 cloves garlic minced/crushed
• Pinch of Fairway Assured dried Oregano
• Sea salt
• 350g Fairway Assured plum tomatoes
• Pesto Genovese
• 50g Parmesan/Pecorino Romano/Grana Pandano or similar aged hard cheese
• 1 clove garlic
• 150ml Extra Virgin Olive Oil
• 100g fresh basil
• Salt and Pepper to taste (minimal salt as cheese is salty)
• 30g softened butter and a tablespoon of olive or rapeseed oil for greasing the tray
• 300g of Fairway Assured Monterrey Jack Cheddar Slices or mature grated cheddar
• 300g Fairway Assured grated mozzarella 
• A 10×14 inch Detroit pizza tray or tray with square edges

Method

Sauce

1) Sweat the garlic in the oil, in a saucepan

2) Add the tomatoes, bring to heat then turn down to a simmer

3) Add oregano, salt and pepper and simmer for around an hour, stirring a few times in between. Around half way through, mash the tomatoes with a potato masher to break them up and form a more uniform sauce (don’t blend it’s nicer with a little bit of texture)

4) When the sauce has reduced until you’re left with a thick pulpy sauce turn off and put aside. 

Pesto

1) If you want to do it the authentic way pound all the ingredients in a pestle and mortar or if you want to be quick…

2) Chop the cheese into chunks, add the peeled garlic and put in a jug with the oil.

3) Blend with a stick blender and add basil, pulse to blend roughly.