Method
Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface very lightly with flour, turn out the dough and knead for 5 minutes until smooth. Cover until you’re ready to roll it out.
Put the shallots, garlic, oregano, chopped tomatoes, tomato puree and most of the basil into a saucepan. Cook over a medium-low heat for 25 minutes, until you have a thick, spreadable sauce. Season well, then scatter over a little more basil.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
On a very lightly floured surface, use a rolling pin to roll out the dough (we’ve used ring-shaped pizza).
Slide it onto a preheated baking sheet, lined with non-stick baking parchment, and spread with the tomato sauce.
Arrange the mushrooms and ham over the top of the pizza, scatter with the oregano and bake for 15-20 minutes, or until the mushrooms are tender and the base is golden.
Fill the middle with rocket leaves and serve hot.
credits : http://www.goodtoknow.co.uk
