Shopping LIST:

1 dough ball left to rise for 1-2hours.(check the steps here) 

• For Topping:

olive oil to drizzle, 100g chorizo sausage (divided in 8 slices and 8 chunks - skinned and broken) 60g mozzarella fior di latte (torn into chunks), 6 cherry tomatoes halved,

• For crema di ricotta:

2 tsp milk, 4 dessertspoons ricotta

• Serve with 2 slices of prosciutto (broken) and a small handful of rucola leaves - washed and dried.

Method:

• In a bowl, stir the milk into the ricotta and mix it to a smooth consistency.

• Heat the oven to 200°C fan.

• When the oven is hot, place a 30cm non-sticking oven safe pan on the stovetop, set to medium heat.

• Sprinkle a little flour over your hands and on the work surface. Open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. You should get about a 30cm flatten pizza base.

• Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.

• As soon as the dough firms up (approx. 2-3min) drizzle over the olive oil. Using a spoon, spread the crema di ricotta over. Add both types of chorizos, cherry tomatoes and mozzarella. Cook the pizza on top of the stove for about 2 minutes, then transfer the pan to the oven and bake for further 5-8 minutes.

• Once ready, finish with a mound of rucola leaves and prosciutto.