Heat 30ml of
the tomato oil in a pan, add the onion, garlic and chilies and fry then
gently for about 5 minutes until they are soft. Roughly chop the sun
dried tomatoes. Add to the pan with the chopped tomatoes, tomato purée
and seasoning. Simmer, uncovered for 15 minutes, stirring occasionally.
tough stalks from the spinach and then wash the leaves in plenty of cold
water. Drain them thoroughly and pat them dry with kitchen paper.
Roughly chop the spinach leaves. Stir the chopped spinach into the
tomato and chili sauce. Cook the sauce, stirring, for a further 5-10
minutes until the spinach has wilted and no excess moisture remains.
Leave the sauce to cool.
preheat the oven to 425F, Gas 7. Brush the pizza base with the remaining
tomato oil, then spoon over the sauce. Sprinkle with the two grated
cheeses and bake in the oven for 15-20 minutes until crisp and golden.
Serve immediately. A richly
flavored topping with a hint of spice makes this simple and colorful
pizza extremely satisfying.