Jono Fleming makes a stunning confession, and follows up with a pizza recipe that's so delicious we insist you cook it this weekend (and if that's not possible, pin it for later).

I'm going to be honest with you for a minute: I have been known to order fast food pizza. It's easy, it's greasy, and it can be tasty, but here's the truth which you and I already know: it's definitely not good for you. Take away pizza isn't an everyday food, but a homemade pizza is a completely different ball game. There's something so rewarding about making your own dough, your own sauce and putting on your favourite toppings, and with a little bit of prep it actually isn't that difficult. Ok, you're not going to get it in 30 minutes (or your money back) but the difference is, you know exactly what you're putting into the recipe and it's a lot tastier than anything you can order. If you have your own woodfired pizza oven, happy days. If not, I used the Electric Pizza Oven from our Napoli collection which worked well, or use a pizza stone in your oven.

Caramelised Tomato Pizza (makes 2 large or 4 individual pizzas)
When it comes to pizza dough, I'm not going to try and reinvent the wheel. Here's a great recipe I use from Italian food goddess Silvia Colloca. Let me know in the comments if you have a tried and tested favourite I should know about. Here's my twist on a classic margarita. Try your own toppings, but I recommend keeping it simple. Source the best basics, and let the ingredients shine. Buon appetito!

Pizza sauce
You can make this pizza sauce in advance and even freeze it for future use.

Extra virgin olive oil
3 cloves garlic, minced
1 brown onion, finely chopped
700ml good quality passata
Handful of parsley, finely chopped
1 small chilli, finely chopped

In a medium saucepan, heat the oil and add the garlic and onions, cooking on low till the onions are soft and translucent. Add the passata, parsley and chilli and simmer on low for about 20 minutes. The sauce should reduce a bit and thicken. Season with salt and pepper to taste and allow all those flavours to soak in and let it sit till cool.

Caramelised Tomatoes
1 punnet mixed cherry tomatoes, halved (you can find the tomato medley boxes at most supermarkets)
1 ½ tablespoons of sugar
3 tablespoons of white balsamic vinegar

In a pan, heat some olive oil on low and add the cherry tomatoes. Sprinkle the sugar over the top and add the vinegar. Increase to a medium heat and stir. Cook for about 5 minutes, allowing the sugar to dissolve and that sweetness to coat the tomatoes. Remove from heat and set aside.

Pizza assembly
1-2 large balls of fresh buffalo mozzarella (available at delis or cheese shops)
Fresh basil

Preheat the oven to 220 degrees Celsius. While you're assembling the pizza on your bench, place the pizza stone in the oven to heat up. This will ensure a crusty base when your pizza cooks.

After your dough has proved for a few hours (preferably overnight), split it in two and roll out on a floured surface to the diameter of the pizza stone. Add a layer of pizza sauce. Don't be too heavy handed with this step; a little goes a long way. Scatter the caramelised cherry tomatoes and torn buffalo mozzerella all over the pizza. Throw on a few basil leaves and after the pizza stone has been heating for about 10 minutes, transfer your pizza to the oven and let it cook for about 20 minutes or until the edges of the dough are crusty and golden.

Take it out of the oven and dig in while it's hot and the cheese is oozy!