Ingredients:

  • 500 g white bread mix (e.g., Wrights Ciabatta Bread Mix)
  • 350 ml lukewarm water
  • 1 tablespoon olive oil
  • 500 g strong white bread flour
  • 1 teaspoon salt
  • 7 g fast-action yeast
  • 350 ml lukewarm water
  • 350 g passata
  • 8 slices prosciutto
  • 6 chestnut mushrooms, sliced very thinly
  • 1 red pepper, sliced very thinly
  • A handful of black olives, sliced
  • 200 g cheddar cheese, grated
  • 2 teaspoons oregano
  • Black pepper

Instructions:

  1. Preheat your oven to 230°C / 210°C fan / gas mark 8 / 450°F.
  2. Grease 4 large or 8 small pizza trays with about a teaspoon of olive oil each.
  3. If using a packet mix, follow the instructions on the packet. If making from scratch, mix together the flour, yeast, and salt, then add olive oil and stir. Slowly add water until a dry dough forms.
  4. Knead the dough for 5 minutes on a floured surface.
  5. Divide the dough into 4 equal pieces (or 8 for smaller pizzas). Roll out each piece to fit the size of your trays.
  6. Transfer rolled dough to trays and form an edge.
  7. Spread passata on each base, leaving a thin border.
  8. Layer toppings: prosciutto, mushrooms, peppers, olives, cheese, oregano, and black pepper.
  9. Bake in the oven for about 10 minutes, checking at 5 minutes for even cooking. Resize or rotate if necessary.
  10. When cheese bubbles and bases are golden brown and crispy, remove from oven.
  11. Slice and serve your homemade pizzas fresh from the oven.