Steps
- Mix 500g of bread flour, 2 tablespoons of smoked paprika, 1½ teaspoons of instant yeast, and 1 large pinch of salt. Add 1 tablespoon of olive oil and 300ml of lukewarm water.
- Knead for 10 minutes, until smooth but soft. Cover in an oiled bowl and rise for 2 hours.
- Fry 100g of sliced Spanish cooking chorizo in a saucepan over medium heat for 2 minutes, until it releases oil. Add 2 crushed garlic cloves and cook for 30 seconds.
- Add 350ml of strained tomatoes, 1 tablespoon of brown sugar, 1 tablespoon of red wine vinegar, and the finely chopped peel of 2 small preserved lemons, with pulp and pith discarded. Simmer for 5 minutes, until thick.
- Stir in ½ small bunch of roughly chopped basil and 50g of roughly chopped arugula, then cool. Preheat the oven to 400°F / 200°C with a baking sheet inside.
- Divide the dough into four pieces and roll into thin 12in / 30cm circles. Place on semolina-dusted parchment squares and spread filling over half of each, leaving a border.
- Add 75g of torn mozzarella, dampen the edges, fold over, and crimp closed. Transfer to the hot baking sheet, sprinkle with 25g of grated Parmesan, and bake for 15-20 minutes, until puffed and golden.