As requested by Jasper.
Quantities are necessarily Quite Vague as it depends on the size of your pizzay tray
Ingredients - for the base
Self-raising flour
Yeast
Olive oil or sugar or both (perhaps 1tbsp)
Warm water
Pinch of salt
Place the flour into a mixing bowl. Estimate how much you will need for a base to fill your pizza tray and then add 50% more as you'll have underestimated. Add the yeast and oil/sugar and mix. Start adding the warm water while mixing it in until it has formed into a single semi-sticky ball.
Begin kneading the dough (in the bowl at first if necessary), dusting more flour on as necessary if it becomes too sticky. Once it's workable dust a worksurface with flour and knead for 10 minutes or until you become bored, dusting with flour as required.
Roll out with a rolling pin and place on a pizza tray. The tray may need greasing, even if it's non-stick. Leave in a warm place to rise; if it's (for once) Winter then put it in an oven at 50C. Leave for 10-15 minutes.
To make the sauce, mix a small amount of passata (probably less than you think) in a pan with some beef stock, herbs, and diced onion. Heat for a few minutes, stirring. Take it off the heat if it starts to boil.
Take the now risen base and spread the sauce over it. Add toppings including chilli, pepperoni, red onion and olives. Grate enough cheese to cover the pizza. Depending on taste preferences, you can use mild cheddar, medium cheddar, or strong cheddar. Cover the toppings with the cheese and add more herbs.
Place in an oven and cook at ~150C for 15-20 minutes. Consume with cider.