No-rise pizza with ham, vegetables and mushrooms

Ingredients

For the dough

• 300 g flour
• 1 sachet (10 g) baking powder
• 1 teaspoon salt
• 1 teaspoon oil
• 170 ml warm water
• 1 tablespoon oil for greasing the work surface and pan

For the topping

• 100 g sweet ketchup
• 2 fresh basil leaves
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 150 g ham
• 150 g button mushrooms
• 100 g canned sweet corn
• 100 g canned peas
• 1/2 red bell pepper
• 50 g black olives with pits
• 200 g grated mozzarella
• 2 tablespoons sweet ketchup

Preparation

1. Heat the oven to 200°C. 2. Mix the flour with the baking powder and salt. Add 1 teaspoon of oil and the warm water, then knead until you have a dough that doesn’t stick. Oil the work surface and the 34 cm pan, roll out the dough and place it in the pan. 3. Wash, dry and chop the basil leaves. Mix them with 100 g of ketchup, the marjoram and oregano. 4. Spread the ketchup mixture over the dough. Dice the ham and slice the mushrooms. Rinse the corn, peas and olives, then pat them dry; cut the pepper into thin strips and the olives into small pieces, removing the pits. Arrange the toppings on the dough, sprinkle with mozzarella and drizzle with 2 tablespoons of ketchup. 5. Bake the pizza for 20 minutes, until the crust is cooked through and the edges are browned.