Brush the rolled out pizza dough with olive oil.  Spoon on some tomato sauce and spread.  Sprinkle with a bit of Eatwell Farm Rosemary salt, especially on the edges.  Top with a bit of mozzarella (we actually used Burrata) and basil leaves.  Bake in a preheated oven; you want your oven really hot, as hot as you can get it.  We have a pizza stone, so our pizza goes straight onto that after it has been thoroughly heated.  Use a good amount of polenta under your pizza dough to get it to slide off the peel if you are using one, or put it straight onto a baking sheet. You can still use some polenta underneath.  Bake a few minutes until crust is golden and cheese is melted.  Same baking instructions apply to the plum pizza.