Ingredients

• 450g/1lb plain flour
• plus extra for dusting
• 1 tsp baking powder
• small handful fresh basil leaves
• 40g/1½oz butter
• 1 free-range egg
• 2-3 tbsp milk
• to bind
• 5 cherry tomatoes
• 85g/3oz tinned chickpeas
• drained
• 3 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Blend the flour
• baking powder
• basil and butter in a food processor bowl until the mixture resembles breadcrumbs.
• Crack the egg into the food processor bowl and pour in two tablespoons of the milk. Pulse
• adding another tablespoon of milk if necessary to form a dough.
• Turn the mixture out onto a lightly floured surface and knead until smooth and elastic. Roll the dough out into a thick round using a floured rolling pin.
• Press the tomatoes and chickpeas into the surface of the dough and place onto a baking sheet.
• Drizzle the olive oil over the tomatoes and chorizo and season well with salt and freshly ground black pepper.
• Bake the dough in the oven for 10-12 minutes
• or until golden-brown and slightly risen.