620 g flour, plus extra for dusting
1 x 7 g sachet yeast
2 cups tepid water
3 T olive oil
4 cloves garlic, crushed
1 x 410 g can chopped tomatoes
½ cup caramelised onion
150 g blue cheese, sliced
1 chorizo sausage, thinly sliced
Sea salt and freshly ground black pepper
Preheat the oven to 180°C.
Make a well in the flour and add the yeast, then the lukewarm water, a little at a time, and stir to combine.
When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough. Transfer to a bowl, cover with a tea towel, and leave in a warm place for 1 hour, or until the dough has risen.
Divide into 4 to 5 balls and roll out on a floured surface. Rub with the remaining olive oil, scatter with crushed garlic and spoon over the canned tomato to coat the base.
Spread the caramelised onion evenly over the base and top with sliced blue cheese and sliced chorizo.
Bake for 15 to 20 minutes, or until the base is crisp and golden and the cheese molten and bubbling. Season to taste and serve immediately.