Margherita pizza with chorizo

Method

1. For the tomato ragù, put all the ingredients in a saucepan, bring to the boil, then simmer gently for about 1 hour or until thickened and reduced by half. Set aside to cool.
2. Heat the oven to its highest setting with either a pizza stone or a heavy baking sheet inside to heat up.
3. Transfer a prepared pizza base, still on its baking paper, to a baking sheet, then top it with a third of the ragù, spreading it to within 2cm of the edges. Add a third of the chorizo, capers, olives and mozzarella.
4. Using the baking paper to help you, slide the pizza onto the hot stone/baking sheet. Cook for 6-8 minutes or until the dough is puffed at the edges and golden. Remove  the pizza, leaving the stone/sheet to heat up for the next one.
5. Transfer the pizza to a board, top with basil and slice. Repeat with the other 2 dough bases and toppings.