TENDERSTEM AND CHORIZO PIZZA
(From Baking Heaven Savoury magazine)
350 ml (15 fl oz) warm water
1 tbspn dried yeast
1 tspn caster sugar
600g (1 lb 3 1/2 oz) strong white bread flour, plus extra for dusting
2 tblspns extra-virgin olive oil
1/2 tspn fine sea salt
For the Topping:
240g (10 1/2 oz) Tenderstem (Purple Sprouting Broccoli)
300g (10 1/2 oz) Passata
350g (12 oz) Mozzarella, torn into bite sized pieces (I had none, so grated up about 6 oz Cheddar, but I did halve all the ingredients to make a smaller pizza)
120g (4 1/2 oz) chopped chorizo or chopped ham (I used 3 spicy chorizo chilli frying sausages)
50g (1 3/4 oz) Parmesan cheese, grated
Make the bread dough in the usual manner (q.v. past posts on here) and leave to rise in a warm place until doubled in size.
Blanch the Tenderstem in boiling water for 2 minutes, drain and set aside. Preheat oven to 220 deg C/Gas Mark 7. Tip the dough out onto a lightly floured worktop and cut into four pieces about 1/4" thick (5mm). Spread the dough with 2-3 tblspns passata in a thin layer, then put tenderstem on top. Sprinkle over the Mozzarella and sausage/chorizo and scatter with Parmesan. Bake pizzas for about 12 mins, until crust is crisp and cheese melted and bubbling.
Vegetarian version - replace chorizo with sliced red peppers and halved cherry tomatoes. For extra nutrition crack whole eggs into a well in the centre of the pizza.
(I made a passata sauce for mine with fried onion, and then cooked the sausage pieces in this sauce, before putting on the bases and cheesing-up. Bon appetite.