Mix the flour, yeast, sugar, 1 teaspoon of sea salt, 1 tablespoon of oil and 180ml to 200ml of tepid water.
Knead to an elastic dough, then cover and leave to rise for 1 hour.
Peel, chop and fry the garlic in 4 tablespoons of oil, then add the tomatoes, pick in the basil leaves, and season with salt and black pepper.
Preheat a griddle pan or barbecue.
Divide the dough into 4 balls, then roll each out. Brush one side of each with oil, then cook, oiled side down, for 2 to 4 minutes, or until the bottom looks cooked.
Brush the raw side with oil and flip over and cook until golden. Top with the sauce and toppings of your choice.
