For the tomato sauce, fry the garlic in a good amount of olive oil until lightly coloured, then add the basil and tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to a boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid, when it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6–8 balls.
Timing-wise, it’s a good idea to roll the pizzas out about 15–20 minutes before you want to cook them. Stack the pizzas, with a square of oiled tinfoil between each, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up too. When you’re ready to assemble your pizzas, remove a tray from oven, put a pizza base on it and assemble quickly before returning it to the oven. As they cook so quickly, it’s best to do them in stages.
For the broccoli and sausage, smear tomato sauce on the pizza base, and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the taleggio and sprinkle with chilli and fennel seeds.
To make the upside-down margherita, slice the tomatoes and place in a colander. Sprinkle with sea salt and leave to drain the excess liquid out for about 10–15 minutes. Smear the pizza base with tomato sauce, tear over the mozzarella (half a 125g ball per pizza) and lay the drained tomato over the top. Scatter over the basil then drizzle extra-virgin olive oil over everything.
Once you’ve made your pizzas, place them immediately in the oven. If you’re using a woodfired oven, they should cook, one by one, in about 3–4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven,they’ll take 8–10 minutes.