1. Preheat your oven to 250°C on bake or convection mode with no fan force. If you are using a pizza stone, place it in now to preheat fully.
2. Open your Based Pizza base and top it with sliced Fior di latte, spacing it evenly. Drizzle lightly with olive oil.
3. Once the oven is hot, place the base straight on the rack so it can crisp from underneath. Bake for 5–6 minutes, or until the cheese has melted and the crust is golden.
4. While it bakes, halve the cherry tomatoes and toss them in a bowl with olive oil, salt, and pepper.
5. When the base is ready, take it out and let it cool for 30 seconds. Top with seasoned rocket, sliced prosciutto, and the marinated cherry tomatoes. Finish with freshly grated parmesan and a final drizzle of olive oil. Serve immediately.

• 1 Based Pizza sourdough base
• 100 g fior di latte, sliced
• 1 tbsp olive oil (plus extra for finishing)
• 6–8 cherry tomatoes, halved
• A small handful of rocket leaves
• 4–5 slices prosciutto
• 15 g parmesan, finely grated
• Salt and pepper, to taste