Ingredients

• 300g/11oz strong bread flour
• plus a little extra for dusting
• 1 x 7g sachet fast-action dried yeast
• 1½ tsp salt
• 3 tbsp extra virgin olive oil
• 2 spring onions
• 1 red chilli (optional)
• 2 fat sausages
• 2 tsp fennel seed
• 2 tbsp harissa paste (found in most supermarkets)
• a handful of wild rocket
• extra virgin olive oil
• salt and pepper
• 50ml/1¾fl oz passata
• 50g/1¾oz peppadew peppers (these are available from most supermarkets
• near the capers and vinegars!)
• 3 sprigs of thyme
• 1 garlic clove
• 75g/3oz goats’ cheese
• 10 chorizo slices
• extra virgin olive oil
• small handful of fresh basil leaves
• salt and pepper
• 100g/3½oz hummus
• 100g/3½oz feta cheese
• ½ small courgette
• 6 cherry tomatoes
• salt and pepper
• drizzle of balsamic glaze (available in the supermarket)
• extra virgin olive oil
• small handful of mint leaves

Directions

• Preheat the oven to 240C/475F/Gas 9.
• Put the flour
• yeast and salt into a large bowl and stir to combine. Make a well in the centre and add the oil and 175ml/6fl oz of warm (but not too hot) tap water. Then mix it all together with a wooden spoon to form a soft slightly sticky ball.
• At this stage I like to get my hands into the bowl and squidge everything together. Then throw a little flour on the work surface and knead the dough for eight minutes by hand (or four minutes in a free standing mixer fitted with a dough hook).
• Then divide the dough into three equal(ish) pieces and then use a rolling pin to roll each one out into roughly a 14x40cm/5x15in rectangle. It will be really nice and thin. Put each rectangle on a baking sheet and cover with a clean tea towel or some oiled cling film so they not dry out while you prepare the toppings (or for at least 10 minutes).
• For the harissa
• chilli
• sausage and rocket topping
• trim and finely slice the spring onions (green and white bit) and halve
• deseed and finely slice the red chilli (if using) and set aside.
• Snip the skin of the sausages and then peel it off or squeeze the sausage meat out. Break the sausage meat into small pieces.
• Spread the harissa paste all over the pizza base. I like to leave a 1cm/½in border for aesthetic purposes only! Scatter the onions
• chilli
• sausage meat and fennel seeds over and season with a little salt and pepper.
• For the goats’ cheese
• sweet pepper and chorizo topping
• put the passata and peppadew peppers in a blender. Run your fingers down the length of the thyme sprigs to release their leaves
• peel the garlic and add both to the blender also. Blitz until smooth and then spread over the pizza base
• leaving a 1cm/½in border.
• Break the goats’ cheese into small pieces and scatter over the pizza base along with the chorizo slices.
• For the feta
• hummus and zucchini topping
• spread the hummus over the base of the pizza and crumble the feta on top. Use a vegetable peeler to slice the courgette into long thin strips. Keep going until all is used up and arrange these over also. Halve the tomatoes
• scatter them over
• and season.
• When you have topped the pizzas
• bake each one in the oven for 8-10 minutes or until crispy and the sausage on the harissa
• chilli and sausage pizza is cooked.
• Once cooked
• scatter the rocket over the harissa
• chilli and sausage pizza. Scatter the basil leaves over the cooked goats’ cheese pizza and drizzle with a little oil. Drizzle the balsamic glaze over the feta pizza with a good drizzle of olive oil
• then scatter over the mint leaves. Serve the pizzas immediately.