Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Add remaining ingredients, stir, and adjust heat so it is simmering gently (about medium heat). Cook down for 40 minutes, then puree with a stick (or cool a bit then transfer to blender).

COOL before using (hot sauce = soggy base). (Note 4)

Top a flatbread with 2.5 tbsp of Sauce. Sprinkle a tiny amount of cheese over the base, avoiding the very edges (glue for toppings - see video).

Sprinkle over onion, capsicum, salami, olives, mushrooms then cheese. Repeat with remaining flatbreads.

Stack them using paper in between each pizza. Wrap in groups of 3 or so (whatever you are comfortable handling). Transfer to a large airtight container or ziplock bag and freeze.

Baking:

Remove oven shelf from oven and clean.

Preheat oven to 240C/460F (standard) / 220C / 430F (fan/convection).

Place frozen (or unfrozen freshly made) pizza directly on shelf. Bake for 10 minutes or until golden on the edges and the base is crispy.

Cut and serve immediately!