Pizza with prosciutto and rocket

Mix the yeast with 250ml warm water and the sugar and leave to sit for 10 minutes. Put half the flour into a mixing bowl and pour in the yeasty liquid. Stir with a spoon until combined then leave somewhere warm for 10 more minutes, until tiny bubbles form on top of the mixture.

Meanwhile, start the tomato sauce. Fry the onion and garlic in 4 tbsp olive oil until softened. Add the tomatoes and bring to the boil, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until thickened.

To finish the dough add the rest of the flour, 1 tbsp olive oil and 1 tsp salt and bring together to form a soft dough. Then knead for 5 minutes. Put in an oiled bowl, cover with clingfilm and leave somewhere warm for 30 minutes or until the dough has doubled in size.

Slap the dough down and knead for 3 minutes, until soft but not too elastic. Divide into 2 pieces and roll each into a ball, then leave these to rest on an oiled baking sheet covered with oiled clingfilm for 10 minutes.

Heat the oven to its highest setting and put in 2 heavy baking sheets to heat up. Flatten each ball of dough and roll out with a well-floured rolling pin as thinly as possible.

Put a pizza base on each hot baking tray and top with some tomato sauce and mozzarella. Cook for 8-10 minutes, or until the base is crisp. Take out of the oven and top with the prosciutto and rocket.