● 2 x 7g sachet fast-action yeast
● 2tsp caster sugar
● 2tbsp olive oil, plus extra for greasing
● 600g strong white bread flour, plus extra for dusting
● 1tsp salt
● 120g garlic & herb passata
● 160g grated mozzarella
● 200g cherry or baby plum tomatoes, halved
● 6 prosciutto slices, torn
● 25g rocket
1 Fill a jug with 360ml warm water. Stir in the yeast, sugar and oil. Stand for 5min. Sift the flour and salt into a large bowl and make a well in the centre. Pour in the yeast mixture, then mix to form a dough, adding a little extra water if needed.
2 Turn out on to a lightly floured surface and knead briefly until smooth and stretchy. Grease a bowl, add the dough and cover with a damp cloth.
3 Fill a mug with water and microwave on High for 2min or until boiling. Add the bowl of dough to the microwave, leaving the mug in there, and close the door. Leave the dough to double in size. Remove the dough to reheat the water as before if needed.
4 Preheat the oven to 240°C (fan 220°C, gas 8). Grease two rectangular baking trays, each approximately 30cm x 20cm. Gently press down on the dough to knock out some air, cut in half and roll each half out on a lightly floured surface to form a rectangle. Transfer to the prepared trays, pressing the dough into the trays to fit.
5 Spread the passata over the bases, then top with mozzarella and tomatoes. Bake for 15min or until cooked through. Top with the prosciutto and rocket, then serve at once.
You want the microwave to be warm, not hot — the yeast needs warmth to grow, but too high a heat will kill it.