- 1 tablespoon olive oil
- 1 large garlic clove, thinly sliced
- 400g can diced Italian tomatoes
- 1 teaspoon salt
- 2 teaspoons chopped fresh oregano
Heat oil in saucepan over medium-low heat. Cook garlic until starting to brown. Discard garlic. Add tomato.
Stir over medium heat for 10 minutes or until thick. Add the salt. Blend with a stick blender. Stir in oregano.
Cool sauce completely. Spread 80ml (1/3 cup) of the pizza sauce over each pizza base, avoiding the edge.