Pizza with tomato sauce, courgettes and prosciutto

First, make the dough. Put the flour in a large mixing bowl and add a pinch of salt. Tip the yeast sachet into 175ml warm water and leave for a few minutes to become frothy. Then pour into the flour. Mix well with your hands then knead for 5 mins until the stickiness is reduced. Cover and let prove for 2.5 hrs, it should triple in size.

Meanwhile make the tomato sauce. Tip the plum tomatoes into a bowl. Squish the tomatoes to a coarse pulp with your hands. You want to break the tomatoes up but not create a purée. Stir in the basil, olive oil and seasoning. Set aside in the fridge until needed. 3 Cut the courgette into long ribbons, approx. 5mm thick. Brush with the oil and griddle over a high heat for 3–5 mins, turning halfway or until deep char lines appear. Set aside on a plate until needed.

Once the dough has risen, preheat the oven to 240°C/220°C fan/gas 9. Tip the dough out onto a floured work surface. Shape into 2 balls. Roll or press out to the size of your largest frying pan. Put the frying pan on the hob over a medium-high heat and sprinkle the pan and the tops of the pizza bases with cornmeal. When the pan is hot and the cornmeal starts to smell a little toasted, lay the pizza base on top. Cook on one side for 3–4 mins or until the dough is puffing up, toasted on the base and the top is looking dry. Transfer to a board or plate. Repeat with the other base.

When both the bases are cooked spread each one with ¼ of the tomato sauce. Save the rest of the sauce for another recipe. Dot the top with chunks of mozzarella and bake in the preheated oven, directly onto the bars for about 10 mins or until the cheese is melted and the base is golden and bubbled up in more places.

To finish add the courgette ribbons and prosciutto. Garnish with more basil and a drizzle of olive oil. Serve with a tomato salad and a drizzle of olive oil if liked.

Leftovers tip: If you have any pizza left, wrap a slice in baking paper and pop in a lunchbox. Tastes sooo good cold…