For the base:
300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp. olive oil, plus extra for drizzling
For the tomato sauce:
For the topping:
Handful of grated or shaved parmesan
Handful of cherry tomatoes, halved
100g button mushrooms , chopped
200g Prosciutto Ham
Handful of black and green olives (optional)
Handful of basil
Add the flour to a large bowl and stir in the yeast and salt.
In the centre of the mixture make a well and pour in 200ml warm water and the olive oil and bring together with a wooden spoon – the dough should be fairly wet.
Turn the dough on to a lightly floured surface and knead for 5 minutes or so.
Cover with a tea towel and set to one side – you don’t need to leave the dough to rise as it’s not essential for a thin crust.
Using a rolling pin, roll the dough out to around 32cm across – the dough needs to be fairly thin as it will rise in the oven.
Lift the pizza base on to your non-stick pizza crisper.
Heat the oven to 240C/fan 220C /gas 8.
Smooth the passata on top of the pizza base with the back of a spoon.
Scatter the base with the chopped mushrooms, tomatoes, and ham.
Bake for 8-10 minutes or until crisp and golden.
Top with the parmesan cheese, black and green olives and a handful of basil.