Prosciutto and Mushroom Pizza

Mix the sugar and yeast in with the warm water and allow to stand for 10 minutes until the yeast has activated and starts to foam

In a large bowl, combine the flour and salt

Then pour in your yeast and water mixture slowly, mixing with a spatula as you do

Combine the flour and water with floured hands until it forms into dough. Add a drop more water or bit more flour as needed to get a manageable consistency

Turn your dough out onto a well floured board and knead for a few minutes

Now form the dough into a ball and place in a covered bowl. Leave it to rise for about an hour

When your dough has about 15 minutes left to rise, gently brown the garlic in a pan with the olive oil for a couple of minutes. Then stir in your canned tomatoes and basil. Let this simmer on a low to medium heat for 10 minutes

Preheat your oven to 230C, then while its warming, turn your dough out onto a floured board and gently shape into your pizza base and place onto a baking tray. Cook just this base for 2 or 3 minutes in the oven

Pull the base out of the oven and spread your tomato base sauce evenly over it

Now grab your toppings which can be just about anything - this time I used some sliced mushrooms, roma tomatoes and prosciutto ham

Evenly sprinkle the grated cheese over the sauce, then lay your toppings out however you like and return this to the oven.

Cook for about 10 minutes, or until the cheese has melted and toppings are browned then serve while piping hot!