Put the flour, yeast, 1 tbsp oil, 300ml
lukewarm water and a big pinch of salt in
a bowl and mix to a soft, wettish dough.
Knead in a mixer or by hand, lifting the
dough as you work it to keep it light, until
the dough is smooth – about 10 mins. Try
not to add any more flour; it will get less
wet as you work it, but should still be
very soft when you finish kneading. Put in
a bowl, cover and leave to rise for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Put
a pizza stone or heavy baking sheet in
the oven. Cut any central tough veins out
of the greens, then finely shred the leaves.
Divide the dough into 2 pieces. Roll one
piece out into the largest rectangle that
you can, then layer half the chorizo onto
one half of it leaving a border around the
edge. Sizzle the garlic in a little oil in a
pan, then add the greens and toss. Tip
half onto the chorizo, then add half the
mozzarella and grate over lots of Parmesan.
Fold the dough over, fold in and pinch the
sides together, and slide onto a baking
sheet dusted with semolina. Repeat with
the remaining dough and filling, then
bake for 15-20 mins or until puffed up