Mascarpone, prosciutto and rocket pizza

Method

1. Make the dough. Put the flour, yeast and salt in a large bowl and gradually mix in 225ml lukewarm water and the oil, until the dough is manageable but not too sticky.
2. Tip onto a floured work surface and knead for 10 min until smooth and stretchy. Put into a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour, until doubled in size.
3. About 30 min before you’re ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few min, cut into 6 and cover with cloth. Roll each piece – first with a rolling pin, then your fingers – to a rough 20cm circle with a rim. Put on oiled baking sheets.
4. Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 min.
5. Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.