American Hot Style Chorizo Pizza

Halve, peel and thinly slice the red onion. Thinly slice the red chilli. Cut the tomato into 1cm chunks.

Halve the ball of dough. Sprinkle a little flour on a clean worktop. Roll each piece of dough into a thin circle, roughly the size of a dinner plate, about 30cm wide and around 1/2 cm thick.

Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.

Spread the tomato passata over the pizza bases, leaving a 1cm border around the edge.

Top evenly with the mozzarella, chorizo slices, onion and red chilli (add less if you'd prefer things milder).

When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.

While your pizzas bake and once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the mashed garlic with the mayonnaise (see pantry for amount). 

Once the pizzas are cooked, remove from the oven and drizzle over the honey (see pantry for amount).