Chorizo & Olive Tombstone Pizza

Preheat the oven to 200°C/ 180°C (fan)/ 390°F/ Gas 6

Put a large baking tray (or two) in the oven to heat up (this will stop the pizza bottoms from going soggy!)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced chorizo and cook for 4-5 min or until crisp

Meanwhile, peel and finely chop (or grate) the garlic 

Add the chopped garlic to a bowl with the squid ink, tomato paste with 5 tbsp [10 tbsp] water and a pinch of sugar and pepper

Add the cooked chorizo and stir it all together – this is your spooky pizza sauce 

Chop your black olives into fun shapes, this is where you can be as creative as you like!

Tip: To make a spider, cut your black olives in half lengthways, using one half for the body and cutting some of the other halves into smaller pieces for spider legs!

These are your olive spiders 

Drain and pat the mozzarella really dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into long shreds – these are your mozzarella cobwebs

Remove the heated tray[s] from the oven and add the pizza bases

Divide the spooky pizza sauce between the pizza bases and spread it evenly all over them with the back of a spoon

Top with the mozzarella cobwebs

Add the olive spiders (or any other spooky creation!)

Put the tray in the oven for 13-15 min or until the cheese has melted and the bases are crisp – these are your chorizo & olive tombstone pizzas

Once cooked, let the pizzas cool slightly before transferring them to a clean board or plate to decorate