Preheat the oven to 220°C/425°F/Gas Mark 7
Preheat the grill
Sift the flour, yeast and salt into a bowl, make a well in the centre and add the rapeseed oil. Mix the honey into the lukewarm water, pour the water into the well and mix into a dough, adding a little more water if there are any dry bits left in the bowl. Knead the dough on a lightly floured surface for 5 minutes until it starts to become smooth and shiny. Place the dough in a clean, lightly oiled bowl and cover with cling film. Leave in a warm place to rise for about one hour, until doubled in size.
Meanwhile grill the spicy sausages for 10 minutes under the preheated grill, turning occasionally until lightly browned on all sides and just cooked through. Remove, slice and set aside.
Next prepare the tomato sauce. Heat the rapeseed oil in a frying pan, add the garlic and fry for 30 seconds. Add the tomatoes and basil, season as required and simmer for 10 minutes on a low heat. The sauce needs to be thick enough to spread on the pizza bases. Remove from the heat and allow to cool.
Place the dough on a lightly floured surface and knead for a further minute to remove any large pockets of air. Divide the dough in half and roll each piece out into a circle that is approximately 25cm / 10 inches in diameter. Finish stretching it with your hands, working from the centre to push the dough out; you want a thin-based pizza with slightly raised edges.
Now carefully lift the pizza dough onto two lightly greased baking sheets. Spread with the tomato sauce and top with the sliced sausage. Tear the mozzarella into pieces and scatter these over the pizzas with the basil leaves. Drizzle with rapeseed oil and bake in the preheated oven for 12 – 15 minutes until the crust is golden brown and the mozzarella is golden and bubbling. Serve with a crunchy green salad.