Preheat the oven to 180 °C .
To make the tomato sauce, heat the olive oil in a medium-sized saucepan and add the crushed garlic and origanum. Fry gently for a minute, then add the balsamic vinegar, parsley and chopped basil.
Cook for another minute or two then add the tin of tomatoes, the sugar, a pinch of salt and half the contents of the sachet of KNORR Tomato Base Dry Cook-in-Sauce. If the sauce seems too thick, add a little water.
Mix everything together and simmer, stirring occasionally, for 7-8 minutes, or until the mixture has thickened and reduced. (Note: if the sauce is too runny, it will make the pizza bases soggy. ) Turn off the heat, check the seasoning and set aside to cool slightly.
Use the back of a spoon to cover each pizza base with a layer of sauce. Top with slices of mozzarella, then add the sliced rosa tomatoes and a few dollops of basil pesto.
Bake the pizzas at 180 °C for 7-10 minutes, or until the bases are crisp and the cheese has fully melted.
Garnish with extra fresh basil leaves and serve immediately.