Method

Making dough

Sieve the flour/s and salt on to a clean work surface and make a well in the middle.

In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.

Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it.

Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.

While the dough is proving make your white sauce

Gently bring the milk and garlic clove to the boil.

Melt your butter in a separate pan, add your flour.

Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened and add the cheese.

Season to taste with the oregano and plenty of salt and pepper.

Putting pizzas together

Roll your dough into 8 separate balls. Use a rolling pin to get them into nice discs/bases.

Sparingly spread your white sauce onto a base. Sprinkle mozzarella on the sauce.

Lay 3 slices of prosciutto on the cheese and evenly spread your Kalettes® over the pizza. Sprinkle more mozzarella over. Tear up some basil leaves and place between the Kalettes®.

Season with salt and pepper

Bake for 8-10 mins at 220c preferably on a pizza stone.