BASE

In a bowl combine the yoghurt, flour and turmeric until mostly mixed together.  Dust the bench lightly with the extra flour and tip mixture out onto bench.  Knead for about 5 minutes or until the dough comes together.  Add extra flour until it forms a smooth dough, you may need quite a bit, depending how thick your yoghurt is.  It will start out quite crumbly with bits all over the bench, but as you knead it, pick those extra bits up and after about 5 minutes it will come together to form a smooth dough.

Break off small balls and roll out flat with a flour dusted rolling pin.  Place a dry fry pan (no oil) over med-high heat and shake off any excess flour, then place a bread into the fry pan.  After about a minute it will start to bubble up just slightly, flip over and cook for about the same time on the other side.  Use a dry tea towel or cloth, to wipe out any flour from the fry pan between breads as this will start to burn.

SAUCE

In a large frypan over medium-high heat, add the oil.  Once hot add the garlic and fry for 30 seconds to 1 minute, stirring until it caramelises.  Carefully add the tomatoes (as they can spit) along with the sugar, paprika, salt and water.  Stir for about 3-4 minutes as the sauce bubbles and tomatoes start to break down.

Reduce the heat to low and cook for 1 hour, stirring occasionally.  Break the tomatoes with your wooden spoon if needed and remove from heat once sauce has thickened.

PIZZAS

Pre heat oven to 220°C.

Top each pizza base with sauce, grated cheese, fresh tomato and capsicum.  Cook for 6-8 minutes or until golden and crispy.  Garnish with fresh basil.