Ingredients

Step by step

1. Place the yeast and sugar in a bowl with 300ml tepid water. Let sit for 5 minutes, until the yeast starts to foam.
2. Place the flours, salt and olive oil into a large bowl and mix to combine. Create a hole in the middle then pour in the olive oil and the yeast water. Mix together, until you can form a ball. You may need a little extra flour, if the dough seems too sticky. Knead on a floured work surface for 10 minutes, or in a bread machine with a dough hook, until the dough lightly springs back when touched.
3. Place the kneaded dough into a lightly oiled bowl and cover with clingfilm. Leave to rise for 1 hour in a warm place, or until doubled in size.

4. Preheat the oven to 240°C, fan 220°C , gas 9. Place 2 baking sheets into the oven. Split the dough into 4 (they should be about 200g in weight each) and on a lightly floured surface roll each out to a 20cm diameter circle.

   
   

5. Remove the baking sheets from the oven, lightly dust with flour and place 1 pizza on each. Spread over the passata (about 2 spoonfuls each), leaving a clear edge around the outside. Top with a little Parmesan then sprinkle over the onion, olives and mozzarella. Lay on the prosciutto and scatter over some dried oregano then cook in the oven for 10-15 minutes, until golden. Repeat with the remaining pizzas then serve scattered with rocket leaves and a drizzle of oil.