Ingredients

• 600ml/1 pint 1½fl oz water
• at room temperature
• 2 x 7g/¼oz sachets fast-action dried yeast
• 1 tbsp caster sugar
• 1 tbsp extra virgin olive oil
• 1kg/2lb 3¼oz type '00' flour
• plus extra for dusting
• ½-1 tsp salt
• handful black olives
• pits removed
• finely chopped
• 2 tbsp olive oil
• 1 chorizo sausage
• finely chopped
• 10 plum tomatoes
• chopped
• 3 garlic cloves
• crushed to a paste with the edge of a knife
• small bunch basil leaves
• finely chopped
• 1 tsp caster sugar
• ¼ tsp salt
• freshly ground black pepper
• freshly made tomato sauce (see above)
• 200g/7¼oz jalapeno peppers
• chopped
• 200g/7¼oz artichoke hearts
• chopped
• 200g/7¼oz Roquefort cheese
• or similar strong blue cheese
• crumbled into large pieces
• 2 tbsp chopped fresh oregano
• rocket salad
• to serve

Directions

• Preheat the oven to 220C/430F/Gas 7.
• For the pizzetta bases
• in a jug
• mix together the water
• yeast
• sugar and olive oil until well combined (this is the starter).
• Sift the flour and salt into a large bowl. Make a well in the centre
• then pour the starter mixture into the well and add the chopped olives. Stir until the mixture comes together as a dough and is well combined.
• Turn out the dough mixture onto a lightly floured work surface and knead for 3-4 minutes until smooth.
• Divide the dough into 20 equal portions and roll into balls (each portion should be about the size of a tennis ball). Place the dough balls onto a baking tray and cover with a damp cloth
• then set aside in a warm place for 18-20 minutes
• or until the balls have doubled in size.
• On a lightly floured work surface
• flatten each ball of dough with your hands to form pizzetta bases that are 2.5cm/1in thick and 5cm/2in in diameter. Set aside.
• For the tomato sauce
• heat the oil in a pan over a medium heat. Add the chopped chorizo and fry for 3-4 minutes
• or until the chorizo is fragrant and crisp.
• Add the tomatoes and garlic
• stir well and bring the mixture to a simmer. Continue to simmer over a medium heat for 25-30 minutes
• or until the tomatoes have broken down. Add the basil leaves and sugar. Season
• to taste
• with salt and freshly ground black pepper.
• For the topping
• spread half a tablespoon of the tomato sauce all over each of the pizzetta bases. Sprinkle over the topping ingredients.
• Transfer the pizzette to a hot oven and bake for 8-10 minutes
• or until the bases are crisp and golden-brown
• the cheese has melted and the topping ingredients have softened and coloured.
• To serve
• slice the pizzette and place a handful of rocket salad alongside.