For 2 pizzas – 

1. Make the whipped ricotta. Add the 1/2 cup of ricotta into a large bowl along with the 2 crushed garlic cloves and 1/4 teaspoon of salt. Using a fork, vigorously mix the ricotta for 30 seconds. Set aside.
2. Top the pizzas. Lay each pizza base out onto a piece of baking paper, so they’re easy to move into the oven. Divide the whipped ricotta between each pizza, smoothing it out with the back of a spoon to coat the bases, leaving about 1.5cm at the ends for the crust. Slice through the skin of your sausage and squeeze out the meat (extremely satisfying!) Scatter the mozzarella and cheddar or gruyere on top of the ricotta, followed by the broccolini, spinach and dollops of sausage meat. Spoon over the sliced red chilli. 
3. Cook the pizzas. Transfer the pizzas (on the baking paper) to your preheated pizza stone/cast iron pan/oven trays and cook on the top shelf of your oven for 10 – 15 minutes (check it after 10 – this will depend on the heat of your oven). You want the crust to be looking golden, the broccolini to be nice and charred and the sausage meat to be crispy. Remove from the oven, then drizzle over the chilli jam. Slice and serve while the pizzas are still hot and oozy.

If you’re making the 5-minute pizza dough – 

1. Mix the dough. Add the 300g self-raising flour, 280g Greek yogurt and 1 teaspoon of salt in a large bowl and mix with a wooden spoon or spatula until it comes together into a rough, floury dough. Turn it out onto a clean, flat surface. Scatter a little flour (about 1 tablespoon) onto the surface if you like, to help with any stickiness. Knead the dough for three minutes, until it’s soft and smooth. To do this, press down on the dough with the heel of your hand and push the dough out away from you. Fold the dough back over itself, give the dough a quarter turn and repeat this process. You can give the dough a couple of slaps on the bench too. Set it back inside the mixing bowl and cover it with a clean tea towel while you prepare your toppings.
2. Roll out the pizza bases. When you’re ready to cook the pizzas, cut the dough into two equal pieces and form them into balls. With a rolling pin, roll out each ball into 25cm circles.