Ingredients

• 500g/1lb 2oz strong white flour
• plus extra for dusting
• ½ tsp salt
• 7g sachet dried fast action yeast
• 1 tbsp olive oil
• 300ml/10½oz warm water
• 2 tbsp olive oil
• 2 banana shallots
• peeled
• finely chopped
• 2 garlic clove
• peeled
• finely chopped
• 800g/1lb 12¼oz canned chopped tomatoes
• 2 tsp sugar
• 1 bunch fresh basil leaves
• chopped
• 6 baby artichokes
• peeled
• trimmed and thinly sliced
• 100g/3½oz semi-cured chorizo
• 350g/12¼oz buffalo mozzarella
• thickly sliced
• 15g/½oz fresh baby spinach
• salt and freshly ground black pepper
• 25g/1oz baby leaf spinach
• 2 little gem lettuce
• separated into leaves
• 70g/2½oz cherry tomatoes
• halved
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tbsp red wine vinegar

Directions

• For the dough
• place the flour
• salt and yeast into a large bowl and stir to combine.
• Pour in the olive oil and gradually stir in the water until it forms a soft dough.
• Tip the dough out onto a floured work surface and knead for 5 minutes
• until smooth and elastic.
• Place the dough into a lightly greased bowl
• cover with cling film and leave to rise in a warm place for one hour.
• Remove the dough from the bowl and knead for a minute on a floured work surface
• then divide into four pieces and roll each into a circle 0.5cm/¼in thick.
• For the topping
• heat a frying pan until hot
• and then add the oil
• shallots and garlic and fry for 3-4 minutes.
• Add the tomatoes
• sugar and the chopped basil and bring to the boil. Reduce the heat and simmer for 20 minutes
• or until the sauce has thickened. Season
• to taste
• with salt and freshly ground black pepper and leave to cool.
• Preheat the oven to 220C/425F/Gas 7. Place a heavy baking tray or a pizza stone into the oven to preheat.
• Place the pizza bases onto an upturned
• floured baking tray. Spoon the cooled tomato sauce thinly over the pizza.
• Sprinkle over the artichokes
• chorizo
• mozzarella and half the spinach then season
• to taste
• with salt and freshly ground black pepper.
• Carefully transfer the pizzas into the oven
• pushing the pizzas from the floured tray onto the hot tray or pizza stone. Cook for 15 minutes
• or until the base is crisp and the topping is cooked through.
• Remove from the oven and sprinkle with the remaining spinach leaves.
• For the salad
• place the spinach and gem lettuce leaves in a large bowl
• with the cherry tomatoes.
• In a separate small bowl mix together the oil
• sherry and red wine vinegar then pour the dressing over the salad.
• To serve
• place each pizza on a warm plate with the salad on the side.