Method

1. Mix together the tomato purée and oregano. Heat the oven to 240°C.
2. Divide the dough into two. On a lightly floured work surface, roll out each piece into a thin, round pizza base. Put onto flour-dusted baking sheets, spread thinly with the tomato sauce, then dot with the mozzarella and half the prosciutto. Season and drizzle over a little olive oil, then bake for 10-12 minutes until crisp and golden and the bases are cooked.
3. Arrange the remaining prosciutto on top, scatter over the rocket and some parmesan shavings over each, then serve.