Place the yeast and sugar in a measuring jug, mix with 50 ml of the water, then leave in a warm place for 15 min or until frothy.
Mix the flour with salt and make a well in the centre, then add the oil and yeast mixture with the remaining water to form a soft, pliable dough.
Add a little more flour if needed.
Turn out the dough onto a floured surface and knead for 5 min or until smooth.
Return the dough to the bowl, cover and leave to rise for 30 min or until doubled in size.
Knead the dough again, halve it, and then stretch the dough and place in a greased baking tray.
The dough should not be more than 5 mm thick.
Make up sachet of KNORR Monkey gland Sauce as per on-pack instructions then allow to cool.
Spread a layer of KNORR Monkey Gland Sauce over the pizzas, then top with remaining ingredients ending with the cheese.
Bake at 200°C for 20-25 min.