Ham and mushroom pizza

Method

1. Put the flour, yeast and salt in a large bowl (keeping the yeast and salt apart) and mix together. Make a well in the centre of the mix.  

2. Stir the sugar into the warm water then add to the well in the centre of the dry mix.  

3. Work from the outer edge and mix all of the dry ingredients into the water. When the mix has come together, turn out onto a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched.

4. Flour the dough and cover with oiled cling film. Leave to rest for about 15 minutes. If not baking immediately, leave the dough wrapped in lightly oiled cling film and place in the fridge until ready to shape and bake.

5. Preheat the oven to 200°C (fan 180°C, gas mark 6).

6. Roll out the dough until it is about 1 cm thick. Place on a baking sheet, prick roughly with a fork.

7. Spread over the tomato puree and grate the cheese on top.

8. Top with the ham and mushrooms.

9. Bake for about 15 minutes until the dough is cooked and golden brown. Sprinkle with a few basil leaves before serving.