1 large handful fresh basil leaves
1 x 400g can plum tomatoes, preferably San Marzano
200g/7oz semolina flour
1 tbsp caster sugar
800g/1lb 12oz type ‘00’ flour, plus extra for dusting
1 tbsp peanut oil (optional)
1 tsp salt
1 x 7g sachet fresh yeast
400g/14oz crumbly sheeps’ cheese (alternatively try shavings of manchego or torn mozzarella)
300g/11oz ’nduja (soft spicy Italian sausage)