A bit late in the day but the recipe i've concocted goes down well with everyone that's eaten it.

For the the base I use 2 1/2 cups of strong flour and 1/2 cup of fine cornmeal,
1 tbsp of sugar,
1 tsp salt
1/4 tsp of both garlic and onion powder
1 sachet of dried yeast
4 tbsp of olive oil
1 cup of warm water.

Mix together and knead as per any dough recipe

This makes 2 deep pan pizzas or 3 regular pizzas using standard sized supermarket pizza trays.

for the sauce, i use
1 medium white onion,
2 cloves of garlic minced/sliced
1 tbsp tomato puree
2 tins chopped tomatos
1 tbsp dried oregano
1 tbsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
125ml white wine

soften the onion and garlic over a low heat in a saucepan, add the puree and cook out for a couple of minutes. add the dried herbs then wine and raise heat to high and reduce to almost a paste. add remaining ingredients with a splash of maggi or liquid browning and simmer for 20 minutes.
add salt and pepper to own preference.
I choose to blend it smooth for regular pizzas or leave as is and spread on a thin base with a few fresh basil leafs and shredded mozzarella for a rustic italian style pizza

Thanks for the link,
i like chicken tikka too, if i've made donner meat i'll have that with tikka and keema topped with onions and jalapeno's Mmmmmmm

of course you can..... add HP brown sauce 

Thanks!!

Brought 2 bags back along with some other odd spices, local cardamons are an odd one too, the husk is very paperish and round, they smell and taste like regular cardamon but less pungent. Vanilla was a good buy at ?4 for a packet of 30.
I'll get some ground up to pop in my soup

no problems, it's good to experiment. one of my other new creations is my jamacon! it's bacon cured with chilli jam instead of sugar with a good spoon of spice mix. it's great in a fresh roll, not ideal with eggs and beans though