1 tin of peeled plum tomatoes (passata no, no, no, never!)
2 garlic cloves crushed
olive oil or even better extra virgin olive oil.
a frying pan (small)
a tiny amount of sugar (we say "pizzico" in italian)
Put the olive oil in the pan with the garlic and the tomatoes, add sugar (it takes the acidity away) and salt
(please, please, please no black pepper, I know here is so much loved but if you want the real thing don't do it ;) )
Cover with a lid and cook at high heat for 5-10 min. using a sieve (the italian passaverdura if you have it, which is this) or you can simply crush the tomatoes with a fork and put it back to cook for a couple of more minutes to take the water out.
To make the pizzette:
divide the dough in little balls (roughly like a ping pong ball) and then flat them with your hand, but not too much! you don't want to take out the air that will make them airy and lovely.
Put a reasonable amount of oil on a medium (or large) frying pan. Make sure the oil is hot
then fry the dough few batches at a time, when they start to have a gold colour turn them and fry them on the other side.
Put them in a plate with some paper to absorb the oil. Fry them all.
Then put them in the serving plate, add one spoon of tomato sauce on top, grated parmesan and basil leaves to decorate.