Believe it or not, I’m still using up stuff I bought at Christmas. One thing that was about to go out of date in the fridge was a £3 pack of Sainsbury’s ‘Taste the Difference’ Sobrasada de Mallorca – it’s like a chorizo style pàté. To be honest, I had no idea what it was or what I’d do with it but it looked interesting. So, I bought some hoping for divine inspiration. Anyway, this is what I made with it yesterday and it was easy and FAB! Serves 4 people easily and leftovers reheat nicely.

You will need…

• An oblong metal baking tray approx 25 x 39cm
• A large mixing bowl
• 275g strong plain white flour
• 2 teaspoons easy-blend yeast
• 1 teaspoon of salt
• 250ml hand-hot water
• 2 teaspoons extra virgin olive oil
• 1 145g pack of Sainsbury’s ‘Taste the Difference’ Sobrasada de Mallorca – let it come to room temperature and spread it out on a plate into a thin layer.
• 1 142g small tin of tomato concentrate/puree
• 2 fresh tomatoes
• 2 red piquillo peppers, roasted, skins removed, sliced
• 2 balls of fresh mozzarella
• 30g grated cheddar
• 80g sliced chorizo or Spanish cured meats
• A drizzle of olive oil

To make…

• For the dough base, sift the flour, yeast and salt into a large mixing bowl and make a well in the centre.
• Add the warm water and olive oil and mix together to make a soft dough.
• Tip it onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic.
• Put it back into the bowl, cover with cling film and leave to rise in a warm place – this will take about an hour although, the longer you leave it, the better the dough will be. You could even make this in the morning and use it later on in the evening, it won’t come to any harm.
• When you’re ready to cook, turn the oven up to 240C. Roast the peppers on a baking tray for about 20 minutes on a high heat, the skins will slip away easily (more easily than a capsicum pepper will) and discard the stalk and the seeds. Cut into strips.
• Meanwhile, turn the dough out on to a floured surface, knock the air out and knead it briefing once more. Roll it into rectangle and lift it onto a an oiled baking tray. Reshape it by hand to fill into the corners and leave it somewhere warm to rise again for about 10 to 15 minutes.
• Once risen, layer the fillings on top. Start with a layer of tomato concentrate ( I use the back of a soup spoon to get it spread evenly), then the Sobradasa, then slices of tomato, peppers, chorizo slices, mozararella and cheddar. Drizzle a little olive oil over the top.
• Bake it in the oven at 240C for about 15 to 20 minutes. The crust should be browned (not burnt) and the topping melted and bubbling.
• Remove from the oven and allow it to cool a little before slicing into thick fingers. Serve with a green salad.

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