Makes 2 thin pizzas

Homemade prosciutto is almost too good to cook with, but thrown on top of a pizza hot from the oven you get the best of the flavour. Ideally, you can use the hotplate of a covered barbecue to cook the pizza — it’s hotter than an oven and can darken the base nicely, though the tops stay pale. If you make the dough a day or two ahead you don’t have to knead it. If you’re in a hurry, use warm water (not so hot you can’t put your hand in it), and knead it more, don’t put it in the fridge then use when it’s doubled in size.

250 ml (9 fl oz/1 cup) tomato passata (purée tomatoes)

2 purple garlic cloves, crushed

3–4 fresh basil leaves

2½ tablespoons extra virgin olive oil, plus extra for brushing

16 young tender rocket leaves, washed, dried and torn

10 thin slices prosciutto or pancetta

PIZZA DOUGH

300 g (10½ oz/2 cups) plain (all-purpose) flour

2 teaspoons (7 g sachet) dried yeast

1 teaspoon salt

1 teaspoon sugar

olive oil, for drizzling

To make the dough, mix together the flour, yeast, salt and sugar in a bowl. Make a well in the centre, pour in 200 ml (7 fl oz) water and mix with a spoon until it’s too hard to stir, then finish mixing with your hand to make a smooth dough. Sprinkle in a little more flour if needed. Knead for 5 minutes. Form into a ball, rub all over with olive oil, place into a large bowl, cover with plastic wrap and refrigerate for a couple of hours.

Meanwhile, put the passata, garlic, basil and olive oil in a saucepan, season with salt and pepper and simmer for 10 minutes. If it gets too thick, add a splash of water. Set aside to cool.

Preheat the oven to 230°C (450°F/Gas 8) or as hot as it can get. If you have a pizza stone use that (following the manufacturer’s instructions). Divide the pizza dough into two even portions and roll out each portion on a sheet of baking paper to make thin rounds. Brush with a little olive oil and smear the tomato sauce over the top.

Transfer the pizza rounds onto flat trays lined with baking paper (or the pizza stone) and bake towards the top of the oven for about 5–10 minutes. Just try to get them to darken slightly on the bases. Top with the rocket leaves and lay over the thinly sliced prosciutto. Cut into quarters and serve immediately.