If you want to make more than one variety, of course adapt the recipe to suit your favourite topping, for our other pizza I roasted an aubergine,courgette ribbons, a punnet of mixed colour cherry tomatoes and two red peppers, tossed together with some garlic oil and oregano. Tomorrow I will use the leftovers to make some roasted veg pasta.
Apart from the semolina put all the dough ingredients into a large bowl. I mixed mine by hand but you could use a food processor if you like washing up! Mix and kneed until smooth (you don’t need to over work it if doing by hand) place in a bowl and cover with clingfilm and leave somewhere warm to prove for two hours. Your dough will double in size.
Preheat oven to Gas mark 7.
Next, prepare the topping by straining the juice from the tinned tomatoes, put the strained tomatoes into a bowl and add the balsamic vinegar, garlic, salt and basil. Mush it all together using your hands. This will give a really nice rustic style sauce for your pizza.
Roll out your dough into a rough circle, you don’t need to be precise, remember this is supposed to look home made! Get a frying pan on a high heat on the stove and add the semolina. Shape the pizza base into the frying pan and leave on the heat for a 2-3 minutes. Add your sauce to the base and arrange over the chorizo and mozzarella or whichever topping you prefer.
Put the whole pan into your oven and bake for a further 10-15 minutes. If your frying pan doesn’t fit, just transfer the pizza to your usual pizza tray and cook it that way.
Once out from the oven scatter the rocket over the top and drizzle with olive oil. Enjoy!