Leave the dough at room temperature for 30 mins-1 hr. Heat the oven to 240C/220C fan/gas 9. Lightly dust a clean work surface, a rolling pin and your largest baking tray with some flour. Roll out the dough and stretch it to just fit the baking tray. Transfer it over and push into the corners of the tray.

Spread over the leftover sauce and scatter over most of the mozzarella. In a bowl, combine the meatballs, oregano, fennel, chilli flakes, if using, and 2 tbsp olive oil. Spoon over the top of the mozzarella. Scatter over the olives and the remaining mozzarella. Drizzle with a little extra olive oil and cook in the oven for 12 mins, until crispy and golden. Serve cut into wedges with a green salad.