Instructions: Preheat the grill.

1 For the Dough: Sift the flour and salt into a large bowl; stir in the herbs. Make a well in the centre and pour in the water and 1 tbsp olive oil. Mix together to make a soft dough.

2 Heat 1 tbsp oil in 25cm/10" skillet. Using a rolling pin, shape into a 25cm/10" round and cook in the skillet for 5-6 minutes until the underside is golden brown.

3 Flip the pizza base over and spoon over the passata. Halve the pomodorino and scatter over the pizza. Break the Taleggio into pieces and scatter over the pizza.

4 Tear the Parma ham and scatter over the pizza. Sprinkle with the Parmesan. Drizzle over a little olive oil and some salt and pepper.

5 Place the skillet under a medium grill for 3-4 minutes until the top is golden and the base is cooked through. Cut into wedges, scatter over the rocket leaves and serve.

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