A lighter version of pizza, is ideal for summer. In this recipe, we show you how to make your own crust, but you can also buy a ready-made one.

For the pizza base

Pour 3/4 cup warm water into small bowl and stir in the yeast. Let it stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in the processor. Add yeast mixture and 3 tablespoons oil. Process until dough forms a sticky ball. Transfer to a lightly floured surface.

Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to the prepared bowl and turn dough in bowl to coat with the olive oil. Cover the bowl with a plastic wrap and let the dough rise until it is doubled in volume, about 1 hour.

Afterwards, punch down the dough. Roll out dough until you make a pizza of approximately 30cm in perimeter. Start in center of dough, working outward toward edges but not rolling over them.

NOTE: You can make the dough 1 day ahead. Store in airtight container in refrigerator.

For the pizza sauce

Heat the olive oil in a small saucepan over medium low heat. Add the garlic and cook for 1 to 2 minutes or until lightly golden. Add the oregano and tomatoes and cook gently for 8 - 10 minutes or until the sauce is thick. Season to taste with salt and pepper. If you want a smooth consistency, blend with a stick blender.

For the pizza

Preheat oven to 220C. Line a tray with parchment paper and set aside.

Place the pizza crust on a clean work surface. Spoon tomato sauce into the center of the crust and spread evenly to the edges. Drape prosciutto slices over top. Bake in the oven for 8 to 10 minutes, or until the crust is golden and the prosciutto is starting to crisp around the edges. Remove from the oven and sprinkle all over with fresh baby arugula leaves and shaved Parmesan. Serve immediately with a green salad.