Pizza Pacaya

Method

1. Whisk 120 g of strong white bread flour with 1 g of fast-action yeast and 2 g of fine salt in a bowl. Pour in 75 ml of warm water (about 30C) and 1 tsp of olive oil and bring together into a shaggy dough, then knead on an unfloured surface for 8-10 minutes until smooth and elastic and it springs back when pressed.
2. Shape the dough into a tight ball, return it to the lightly oiled bowl, cover and leave at room temperature for 90 minutes, until doubled and pillowy.
3. Meanwhile, prepare the pacaya: trim the woody stem ends from 70 g of pacaya and simmer it in well-salted water for 10 minutes, until a knife slides easily through the base — this removes the bitterness. Drain, cool under cold water, squeeze gently dry and pull or slice the flower heads lengthways into finger-width strips.
4. Crush 70 g of tinned plum tomatoes with your hands or a fork until pulpy but not smooth, and season with a pinch of sea salt and 0.25 tsp of dried oregano. Do not cook it; it cooks on the pizza.