Tenderstem and chorizo pizza recipe

• 350 ml (12.3fl oz) warm water (made from 1/2 boiling and 1/2 cold)
• 1 tbsp dried yeast
• 1 tsp caster sugar
• 600 g (21.2oz) strong white bread flour, plus extra for dusting
• 2 tbsp extra virgin olive oil
• 0.5 tsp fine sea salt
• 240 g (8.5oz) Tenderstem
• 300 g (10.6oz) passata (smooth Italian tomato sauce)
• 350 g (12.3oz) mozzarella, torn into bite sized pieces
• 120 g (4.2oz) chopped chorizo or equivalent weight in chopped ham
• 50 g (1.8oz) Parmesan cheese, grated

1. Measure the water into a jug and sprinkle over the yeast and sugar.
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. Weigh the flour into a bowl and stir though the salt.
4. Make a well in the middle and pour in the olive oil and the yeasty water.
5. Use a metal spoon to stir and bring the dough roughly together then tip onto the work surface.
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. Kids will love helping with this.
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. Blanch the Tenderstem in boiling water for 2 minutes, drain and allow to cool.
10. Tip the dough onto a lightly floured worktop and cut into 4 pieces.
11. Roll each piece to a rough circle of about 5 mm thick and lay each on a baking sheet.
12. Preheat the oven to 220C.
13. Top each pizza by spreading out 2 or 3 tablespoons of passata in a thin layer, then divide the Tenderstem between each.
14. Sprinkle over the mozzarella and chorizo and scatter over the parmesan.
15. Bake each pizza in a hot oven for about 12 minutes until the crust is crisp and the cheese melted and bubbling.

water, yeast, sugar, extra virgin olive oil, salt, passata, mozzarella, chorizo, parmesan cheese

Taken from www.lovefood.com/guide/recipes/22918/tenderstem-and-chorizo-pizza-recipe (may not work)