To make the dough, add the yeast to the warm water, stir and leave to stand for a few minutes until frothy. Tip the flour into a food processor (with a dough hook attachment), add the oil, then with the motor running, pour in the yeast liquid.
Process until the dough is smooth and leaves the side of the bowl clean. Transfer to a lightly oiled bowl, cover with cling film and leave in a warm place until doubled in volume.
To make the tomato base, put all the ingredients in a small pan over a medium-high heat. Bring to a simmer and cook until reduced by half. Blitz until you have a smooth paste and season to taste.
Put all the topping ingredients in bowls on the kitchen table. Heat the oven to 220°C/gas 7. Divide the pizza dough in half. Roll out the dough, one portion at a time, on a lightly floured surface to a large round – making it as thin as possible. Place each round on a heavy baking sheet (or a large ovenproof cast-iron frying pan if you have one), dusted with semolina or flour.
Spread with the tomato base. Top with mozzarella, basil and the ham. Season with salt and pepper then finish with the Parmesan.
Bake in the oven for 8-10 minutes, until the base is golden and cooked through. Once out of the oven finish with a handful of rocket and a drizzle of chilli oil. Cut each pizza into 4 wedges and serve immediately.
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