On a lightly floured surface, roll the dough
out to a rough rectangle about 40 x 25cm.
Spread the sauce over the dough, leaving
a small border, and scatter over the ham,
mozzarella and basil. Tuck the short sides
in and roll up the long side like a Swiss roll.
Lift onto a tray, seal-side down, and brush
with the egg. Bake for 30 mins until puffed
up and golden – don’t worry if there are a
few cracks. Leave to cool slightly, then serve
sliced on a board.