Fennel and Chorizo One Pan Pizza

Preheat the oven as high as it will go.

To make the dough, add the flour to a large mixing bowl and make a small well in the centre. Add the baking powder, salt, yoghurt and water. Mix together before adding 2 tablespoons of the oil. Further mix and when it starts to form a dough, pour out onto a floured surface and knead until smooth. Split the dough in two and roll out each piece to form a thin, round pizza base.

To make the sauce, heat the oil in a small saucepan over a low-medium heat. Add the garlic and chilli followed by the passata. Simmer until reduced a little to a thick spreadable sauce.

Heat a skillet or heavy based ovenproof frying pan (cast iron is the best) over a medium-high heat on the hob. Add the remaining oil to this and allow to heat, then spread with a ¼ of the sauce and scatter with salami, fennel and cheese.

Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a ¼ of the sauce and scatter with salami, fennel seeds, chilli flakes, basil and cheese.

Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, drizzle with honey. Slide onto a board, slice and repeat with the rest of the pizzas, devouring the first one as the second cooks.