210g jar tomatoes bruschetta topping (we used Napolina)
140g mozzarella, thickly sliced
½ avocado, thickly sliced
70g pack rocket
cherry tomato, halved
4 slices Parma ham
4 slices ham
Make it with mushrooms
Try thinly sliced open mushrooms with chopped garlic spread over the dough, instead of tomato, then drizzle with olive oil.
Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.
Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.
Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.