Method

• 1.
  Preheat oven to 220°C and place 2 heavy baking trays in the oven to heat.
• 2.
  To make dough, mix flour, yeast and 11⁄2 tsp salt flakes in an electric mixer fitted with a dough hook on low speed.
• 3.
  Combine 350ml warm water and 1 tbs oil in a jug and gradually add to flour mixture, mixing to form a very soft dough. Knead on medium speed for 5 minutes or until elastic. Stand covered with a tea towel for 30 minutes or until doubled in size.
• 4.
  To make sauce, mix passata, garlic and remaining 2 tbs oil in a bowl and season.
• 5.
  For pineapple salsa, combine ingredients in a bowl, season to taste and set aside.
• 6.
  Punch down dough and knead for a minute. Divide into 4 equal portions. Dust the work surface with our and roll out 2 portions of dough to form 30cm rounds and place each on a sheet of baking paper. Prick all over with a fork.
• 7.
  Carefully place on preheated trays with baking paper and bake for 8-10 minutes or until lightly golden and part baked. Allow to cool slightly. Repeat with remaining dough.
• 8.
  Working in batches, spread each base with a quarter of the passata mixture, scatter with onion, top with prosciutto, parmesan and mozzarella, season and drizzle with extra oil.
• 9.
  Carefully place back on trays and bake for a further 10-12 minutes until golden brown and bubbling. Scatter with basil and serve with pineapple salsa.