Both my children love pizza but get over-faced if it is too doughy so we started to make our own to suit their preferences.
Also, they prefer chorizio to the usual ham or pepperoni so we have developed this recipe to their tastes. A squeeze of ketch
Sieve the flour and salt into a large bowl. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes. Then using a fork, mix the wet and dry ingredients together in the bowl. When it all starts to come together transfer to a flour-dusted surface and knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm place for about an hour until the dough has doubled in size. Then remove the dough to a flour-dusted surface and knead it to knock the air out the dough. Then shape the dough to fit your baking trays. You may have some left but this can be frozen for use another time.
While the dough is doubling in size prepare your other ingredients.
Make the sauce by putting the garlic infused olive oil, the tinned tomatoes, the dried herbs and tomato ketchup into a saucepan and simmering on a low heat until it reduces down to a thick consistency.
Cook the mushrooms in the microwave for a few minutes and then drain to remove some of the moisture. This will help to make sure that the pizza doesn‘t become soggy while cooking.
When the pizza bases are ready cover with the sauce and then add the mozzarella, chorizo and mushrooms.
Cook in a pre-heated oven at 200 C/Gas 6 for 10 - 15 minutes.
You can add dried chilli flakes to the sauce for a bit of a kick.
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