Prosciutto Ham and Mushroom Pizza

Ingredients

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:

100ml passata

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 

Method

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.