Put the flour and salt into a large mixing bowl and stir to combine. In another small bowl, mix the yeast, oil and sugar with 25ml tepid water and stir to dissolve, allowing to stand for a couple of minutes.
Make a well in the middle of the flour and add the yeast mixture followed by a further 200ml tepid water. Stir all the ingredients together to form a soft but not sticky dough – add a splash more water or a sprinkling of flour if need be to get the right consistency.
Tip out on to a lightly floured work surface and knead for 10 minutes, or until your dough is smooth and elastic. Put the dough in a lightly greased bowl, cover and leave to stand in a warm spot for an hour to double in size.
Towards the end of the dough rising time, add the tomato purée to a small bowl along with 3 tbsp hot water and stir to combine. Set aside. Spray 10 holes of a 12-hole muffin tin with sunflower oil spray.
Dust your worktop with flour and turn out your dough, gently punching it down. Shape into a rough rectangle and then roll out with a lightly floured rolling pin until it’s 2-3mm in thickness. Trim it down so you have a rectangle that’s 25 x 43cm.
Carefully cut the dough into 10 equal strips widthways. Brush one side of each strip with the tomato purée and sprinkle over the herbs. Reserve any leftover sauce. Place 5 chorizo halves along the top of five of the dough strips, slightly overlapping. Fold the bottom half of the dough up to cover the chorizo, leaving the tops visible.
Starting at one end, gently but tightly roll the dough and chorizo to the other end of the dough so the chorizo is peaking out of the top and resembles a rose. Transfer to the muffin tin.
Using a small sharp knife or a vegetable peeler, peel one long piece of skin around the circumference of each beef tomato, saving the rest of the tomato. Lay one piece of tomato peel, skin side down, across the tops of the remaining dough strips (if they’re not quite long enough, take a little extra peel to add to the ends).
Fold the bottom half of the dough up to cover the tomato skin, leaving the tops visible. Tightly roll up the dough so the tomato is peaking out of the top and resembles a rose. Transfer to the muffin tin along with the chorizo roses.
Preheat the oven to 200°C/gas mark 6. Spray each ‘rose’ with the spray oil, cover loosely with clingfilm and transfer to a warm place for 20 minutes. Once they have puffed up, transfer to the oven to bake for 20 minutes, covering loosely with foil during the last 5 minutes.
While the roses bake, get to work on your sauce. Remove the skin and cores from the remaining tomatoes and transfer to a food processor along with the garlic. Blend until smooth. Pour into a wide, low-sided saucepan and place over a high heat. Add 1 tbsp of the remaining tomato puree, olive oil, basil and bay leaf. Season well, stir and bring to the boil. Lower the heat and then briskly simmer for 15 minutes, stirring often, until the sauce has thickened and reduced by approximately half. Serve the pizza roses along with the tomato sauce.