Process

Firstly, defrost 10 Small White Dough Pieces in the fridge overnight covered with oiled film. When ready to use take them out of the fridge and leave to prove in a warm place until doubled in size. This should take about an hour.

Now is the imaginative part where different flavours can be added and different shapes created. Here rosemary’s been added to one, sundried tomatoes to another and a mixture of seeds to create a delicious bread basket.

Once you flavoured and shaped your rolls cover them with oiled film and prove for 30 mins. Once proved bake at 200°C for 15-20 minutes until golden brown.

Fry off the chorizo in a sauté pan until golden. Lift out with a slotted spoon and set to one side. Add the tri-colour tomatoes and cook for 2 minutes or until golden and a little softened, but still holding their shape. Remove from pan and set aside.

To the pan add the canned tomatoes, and passata and bring to a boil. Season to taste.

Pour into a serving pan/dish, lay over the chorizo and tomatoes, then drizzle over the cheese sauce. Finish with mozzarella and olives.

Place under the grill for 4-5 minutes or until bubbling hot and golden. Top with fresh basil and take to the table with the freshly baked bread rolls for dipping.