Heat the oven as high as it will go. Make the dough, mix the flour and baking powder with 1tsp of salt. Make a well in the centre and add the water, yogurt and oil and mix together and knead until you have a smooth dough.
2
Heat the oil in a small saucepan over a low-medium heat. Add the garlic and chilli followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
3
Heat a skillet or heavy based ovenproof frying pan (cast iron is the best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat.
4
Divide the dough into 4 and roll each out to the size of your skillet. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a ΒΌ of the sauce and scatter with salami, fennel and cheese.
5
Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, drizzle with honey, chilli flakes and scatter over basil leaves. Slide onto a board and repeat with the rest of the pizzas.
Serves 4
Prep Time: 30 Minutes
