To make the dough, activate the yeast by dissolving the sugar in the warm water, adding the yeast and giving it a whisk. Leave the yeast for 15 minutes or until frothy.

Sift the flour into a large bowl and add the yeast, olive oil and salt and pepper to season.

Stir until the mix forms a dough ball.

Turn out onto a clean surface and knead for 10-15 minutes or until the surface of the dough is springy.

Put the ball of dough back into the bowl, cover and allow to prove for 30 mins - 1 hour (or until doubled in size).

Pre-heat your oven to 300C and place a baking stone or baking tray inside.

Place the nectarine slices onto a hot griddle pan and allow to char slightly.

Roll out the dough boy and stretch thin.

Spread the passata over the dough and sprinkle the dried herbs over evenly.

Tear the mozarella into pieces and dot over the passata. Repeat with the goats cheese.

Place the griddled nectarine slices over the cheese.

Finish with strips of kale.

Cook in a hot oven for 10 minutes or until the pizza is golden and the cheese melted.

Add a few basil leaves to the top of the pizza along with a drizzle of honey immediately before serving.