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1
Measure the water into a jug and sprinkle over the yeast and sugar.
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2
Stir well and set aside for 10 minutes, after which time a little beer-like head will have begun to form on the surface.
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3
Weigh the flour into a bowl and stir though the salt.
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4
Make a well in the middle and pour in the olive oil and the yeasty water.
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5
Use a metal spoon to stir and bring the dough roughly together then tip onto the work surface.
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6
Using a pushing and pulling action with the heel of your hands knead the dough for about 8 minutes until it is smooth and stretchy.
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7
Kids will love helping with this.
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8
When its ready, put into a clean, lightly oiled bowl and cover with a clean tea towel and leave to rise for 30 minutes.
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9
Blanch the Tenderstem in boiling water for 2 minutes, drain and allow to cool.
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10
Tip the dough onto a lightly floured worktop and cut into 4 pieces.
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11
Roll each piece to a rough circle of about 5 mm thick and lay each on a baking sheet.
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12
Preheat the oven to 220C.
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13
Top each pizza by spreading out 2 or 3 tablespoons of passata in a thin layer, then divide the Tenderstem between each.
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14
Sprinkle over the mozzarella and chorizo and scatter over the parmesan.
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15
Bake each pizza in a hot oven for about 12 minutes until the crust is crisp and the cheese melted and bubbling.
