Pizza with pear, chorizo, blue cheese and walnuts

Method

1. To make the dough, mix the flour, yeast, sugar and salt together in a large bowl. I used my Kenwood for this, but you can mix and knead the dough by hand. Stir in the olive oil & milk. Gradually add water, mixing well to form a soft dough.

2. If using a dough hook, use medium speed for 4-5 minutes. If kneading by hand, turn the dough out onto a lightly floured surface. Knead for 10 minutes until you have a smooth dough. Pop into a lightly oiled bowl, cover with cling film. Allow to proof until doubled in size, about an hour.

3. To make the sauce, cut tomatoes into quarters. Finely chop shallot and garlic. Cook in a pan with a splash of olive oil until soft. Add the chopped tomato, tomato purée and honey. Season with salt and pepper. Cook on medium heat, stirring occasionally, until tomatoes break down and the sauce thickens to a soft paste-like consistency.

4. When the dough is proofed, turn out onto a lightly floured surface. Knock it back just a little. You will have enough for 3 decent sized pizzas, so divide it into three balls of dough.

5. Heat a heavy-based frying pan on a high heat and turn on your grill to its highest temperature. Do not use any oil, a dry pan works best here.

6. Dust one of the dough balls with a little flour and then use your hands to press it into a disc. Now using your fingertips, starting in the middle and gradually working your way out, press the dough into the size and shape for your pan. Keep a nice thick crust of 2-3cm at the edges.

7. Pick up the dough and little shake off any excess flour. Pop it onto the hot pan and stretch it out a little if needed, carefully though as the pan will be very hot. Add the sauce, using a spoon to spread it across the pizza base, leaving the crust sauce free so it can rise and get crispy.

8. Tear and scatter the Mozzarella evenly on top of the sauce. Next add the chorizo, the blue cheese and the pear. Let the pizza cook in the pan on a high heat until the base is crisp and brown, about 3-4 minutes. If you are using a thinner based pan, just keep an eye on the base to make sure it does not start to burn. When the base of crisp and brown, transfer the pan to the grill and cook for another 3 minutesor so until it is cooked on top. Your crust should rise and turn lovely and brown.

9. Keep an eye on the pizza under the grill, as it can cook faster than you might imagine. I cook mine under the grill on the middle shelf of my oven which works beautifully. When there is about a minute left to go, add the walnuts.

10. Take the pizza out of the oven and finish with the basil leaves roughly torn, some dried chilli flakes and a drizzle of honey.