Cured Ham and Italian Cheese Flatbread

Make the pizza: Pour the flours and salt into a bowl and make a well in the centre. Add the yeast and sugar to the water, mix with a fork and leave for a few minutes. When frothing, pour into the well.

Using a fork in a circular movement, slowly bring in the flour from around the insides and mix into the water. Bring in all the flour, working your way towards the outer edges, mixing well.

When it starts to come together, use your hands and pat it into a ball. Knead the dough by pushing it away from you with the heel of your hand for around 10 minutes until the dough is smooth and elastic.

Flour the dough, cover with clingfilm and leave to rest for 30 minutes.

Roll the pizzas out about 30 minutes before you want to cook them. Preheat the oven to 250°C | 475F | gas 9. Flour the surface, tear off a piece of dough and roll into a rough circle about 0.5cm thick.

Dust each one with a little flour and lay out on the surface.

Spread the base of each pizza with the passata, then with the ingredients, then cover the whole with mozzarella cheese.

Place either directly on the bars of the oven or on a preheated baking sheet for 8-10 minutes until golden and crisp.