Spread over the tomato pizza sauce. Leave to rise in a warm place for 5 mins.
Heat oven to 240C/220C fan/gas 9. Put the chorizo in a cold frying pan over a low heat, then gradually increase it – the chorizo should give off enough oil so that you don’t need to add any more. Cook for 2-3 mins until it releases its oil and starts to crisp.
Scatter the chorizo, capers and tomatoes over the pizza base. Cook for 12-15 mins or until the base is crisp, scatter with the rocket.