Fry onion and garlic in olive oil until translucent then add tomato paste a fry for a couple of minutes.
Add tomatoes, water and oregano bring to the boil then season with salt and pepper.
Gently simmer for half an hour or so – you don’t want the sauce too thick or too thin so adjust with water if needed.
Put a good pinch of sugar and a splash of olive oil into the warm water and then the yeast – give it a stir and let it sit for 10 minutes while the yeast gets itself going.
Put flour in a large mixing bowl and mix through the salt.
Slowly add the yeasty water to the flour and mix until you get a ball of dough – you may or may not use all the water, if you do use all the water and not all the flour is combined then just add some more water to the dough.
Turn the dough out on to a floured kitchen bench and give it a good kneading for 10 minutes until you feel the consistency and texture change.
Get another bowl larger enough to fit the dough and either spray or wipe the inside with olive oil and then sprinkle flour in the bowl so that it sticks to the oil – this stops the dough from sticking to the bowl while it rises.
Put the dough in the bowl and cover the top with cling wrap – spay and flour the inside surface that will touch the dough as it rises so that it doesn’t stick too.
Put in a warm place and let rise for as long as it takes – about an hour to an hour and a half.
When risen take out of bowl, roll into a log and cut into 6 equal portions, roll each portion into a ball, flour and cover with a tee towel until ready to roll out into a pizza base.
Brush the pizza pan with the olive oil that the crushed garlic has been soaking in.
Roll out your dough and place on pizza pan.
Brush the outside of the dough (which becomes the crust) with the same olive oil. I pre bake my bases in a hot oven – 260 degree, until cooked then I sauce and layer the toppings on this way I maintain a crisp base.
Lightly cover the pizza dough with the tomato sauce.
Next layer roughly torn basil leaves around the base then place the thinly sliced bocconcini around the base.
Place the raw prawns evenly around the base and on top of the cheese followed by slices of avocado.
Sprinkle with the chilli powder or flakes and then lightly sprinkle freshly grated parmesan cheese around then top.
Finely, using a pastry brush or a spoon flick or dot around the pizza with the garlic and oil mixture to add that last bit of flavour.
Cook pizza in a hot oven until the prawns are cooked to your liking.