Instructions: To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water. (If using dried yeast dissolve a teaspoon sugar in the water sprinkle on the yeast and stir well.)

Leave to stand in a warm place for about 10 minutes.

Meanwhile sift the flour and salt into a bowl.

Make a hollow in the centre and pour in the yeast mixture.

Fold the flour over the yeast and mix adding more water if necessary.

Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough.

Return to the bowl cover and leave in a warm place for about 1 hour until double in size.

Brush a pizza mould or 28cm loose based flan tin with oil.

Roll out the dough to the size of the mould.

Fit the dough into the mould prick with a fork.

Arrange the mortadella on the dough then add the tomatoes and finally the gammon.

Beat the eggs with the seasoning and oregano and pour over the pizza.

Sprinkle with the grated cheese and bake at 240 degrees C/475 degrees F/gas 9 for 10 to 15 minutes.

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