Pizza Margherita, Thin Crust Veg Pizza

1. Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel.
2. Drain the tomatoes
cool slightly
peel
deseed and roughly chop them. Blend in a mixer to a smooth pulp and keep aside.
3. Heat the olive oil in a broad non-stick pan
add the garlic and sauté on a medium flame for a few seconds.
4. Add the onions and sauté on a medium flame for 1 to 2 minutes.
5. Add the prepared tomato pulp
oregano
chilli flakes
tomato ketchup
chilli powder and salt
mix well and cook on a medium flame for 2 to 3 minutes
while stirring occasionally.
6. Add the sugar
mix well and cook on a medium flame for 1 to 2 minutes
while stirring occasionally.
7. Divide the pizza sauce into 4 equal portions and keep aside.
8. Place 2 pizza base on a clean
dry surface and spread a portion of the pizza sauce evenly over each pizza base.
9. Sprinkle ½ cup of cheese evenly over each pizza and finally pour ½ tbsp of olive oil evenly over it.
10. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
11. Repeat step 1 to 3 to make 2 more pizzas.
12. Arrange the basil evenly on top of each pizza base
cut into equal wedges and serve immediately.