Ploughman’s pizza

Method

1. Heat the oven to 240°C/220°C fan/gas 9 (or the highest setting). Put the dough in the centre of 2 large sheets of non-stick baking paper, roll out into a disc roughly 30cm in diameter, then transfer to a sturdy baking sheet (see tip).
2. Dot the chutney over the pizza base, leaving a 3cm crust. Scatter with the cheese and ham, then bake for 10-15 minutes until golden and bubbling. Serve topped with the watercress.