Truffle prosciutto & gorgonzola pizza

In the bowl of a stand mixer, combine the flour, salt and oregano. Mix the yeast and sugar and cover with 100 ml of the warm water. Leave to stand for 5 min.

Put the mixer on low speed and add the yeast mixture to the flour. Add the oil and the rest of the water. Knead on a medium for a smooth, springy dough.

Transfer the dough to a lightly oiled bowl, cover with cling film and refrigerate overnight. Alternatively leave at room temperature for 1 hr until doubled in size.

Knead the dough briefly and divide into 4 portions for individual pizzas or 2 for pizzas to share. Form the dough into tight balls. Transfer to individual lightly oiled bowls and cover.

Prepare all the topping ingredients so they are close by. Turn the big baking tray in your oven upside down and heat the grill to high.

Start heating a large non-stick frying pan, at least 30 cm in diameter.

Lightly flour a work surface and carefully tip a portion of dough out. Press into a circle, then press around 2 cm from the border all around to create a crust. Flatten the middle by lightly pressing with your fingers. Flip the dough over and turn quarter- clockwise. Repeat until the dough has come full circle.

Carefully lift the dough and shuffle on your knuckles to stretch to approx 22 cm for an individual pizza for 30 cm for a sharing pizza. Transfer to the frying pan and spread a generous tbsp tomatoes in the centre, but don’t cover the crust. Dollop on mascarpone then top with torn prosciutto and broken Gorgonzola. Drizzle with olive oil and season.

Cook for 2–3 min, check the base is crisp then transfer to the preheated baking tray. Cook under the grill for 3–4 min until the crust is puffed and golden and the cheese is melted. Drizzle with honey and serve.