Chorizo, artichoke and tomato pizzette Archive

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