Ingredients
125g/4½oz self-raising flour, plus extra for rolling
pinch fine sea salt
125g/4½oz Greek-style yoghurt
125g/4½oz halloumi, cut into 6 slices
4 slices Parma ham
1 heaped tbsp finely shredded fresh basil, plus a few whole basil leaves to garnish
1 tbsp extra virgin olive oil
freshly ground black pepper
For the pizza sauce
150g/5½oz tinned chopped tomatoes
2 tbsp fresh white breadcrumbs
25g/1oz Parmesan, finely grated
1 heaped tbsp finely shredded fresh basil
1 tsp Worcestershire sauce
pinch salt and freshly ground black pepper

Method
1.Preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in the oven.
2.Mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead to a soft elastic dough. Using a floured rolling pin, roll the dough into a 25cm/10in round, turning regularly.
3.Place a large non-stick, ovenproof frying pan over a high heat. Put the dough into the pan and cook for 1½–2 minutes. Flip over and cook on the other side for a further 1½–2 minutes, or until puffed up and lightly browned. Remove from the heat.
4.To make the tomato sauce, mix all the ingredients together.
5.Fry the halloumi for 15–20 seconds on each side over a high heat.
6.Carefully remove the hot tray from the oven. Place the pizza base on top and spread over the tomato mixture. Top with the fried halloumi.
7.Bake for 8–10 minutes, or until the pizza dough is cooked through and the topping is hot. Drape the Parma ham over the pizza. Scatter over the chopped basil, drizzle with the olive oil, season with pepper. Top with the whole basil leaves and serve.

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