Tenderstem and chorizo pizza recipe

1. 1

   Measure the water into a jug and sprinkle over the yeast and sugar.

2. 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.

3. 3

   Weigh the flour into a bowl and stir though the salt.

4. 4

   Make a well in the middle and pour in the olive oil and the yeasty water.

5. 5

   Use a metal spoon to stir and bring the dough roughly together then tip onto the work surface.

6. 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.

7. 7

   Kids will love helping with this.

8. 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.

9. 9

   Blanch the Tenderstem in boiling water for 2 minutes, drain and allow to cool.

10. 10

    Tip the dough onto a lightly floured worktop and cut into 4 pieces.

11. 11

    Roll each piece to a rough circle of about 5 mm thick and lay each on a baking sheet.

12. 12

    Preheat the oven to 220C.

13. 13

    Top each pizza by spreading out 2 or 3 tablespoons of passata in a thin layer, then divide the Tenderstem between each.

14. 14

    Sprinkle over the mozzarella and chorizo and scatter over the parmesan.

15. 15

    Bake each pizza in a hot oven for about 12 minutes until the crust is crisp and the cheese melted and bubbling.

* Per serving · 4 servings · Values may vary.