Prepare the sauce by chopping the onion and frying it in the olive oil over high heat. Stir often and reduce the heat a little every minute or two as the onions begin to brown, until at medium heat. It will take ten minutes and the onions should be golden brown and tinged darker brown at the edges.

Crush the garlic and add in and fry for 2-3 minutes more until the garlic is golden.

Add the tomatoes, salt, black pepper and tabasco and stir well. Increase the heat until bubbling and then lower to a lively simmer (medium heat) and cook 15-20 minutes until reduced.

In the meantime, quarter the remaining small onion and thinly slice. Slice or chop the peppers as you wish. Drain the sweetcorn.

If you are using dough, preheat the oven to maximum temperature with the convection setting turned off. If you are using premade pizza bases, heat to the temperature recommended on the packaging and proceed to step 7.

Roll out the dough thinly and transfer to an oven tray lined with baking paper.

Slather the reduced sauce all over the pizza dough or bases. Sprinkle the onion, peppers, and sweetcorn over.

For fresh pizza dough, place at the very bottom of the oven for four minutes. Then transfer to the middle for 11-13 minutes until the desired doneness. For premade bases, follow the manufacturer's instructions.

Done!