In a large mixing bowl add the flour, salt, active yeast and sugar and combine thoroughly.
3 1/2 g active dry yeast, ½ tbsp caster sugar, ½ tsp salt, 190 g plain flour
Add the oil and the warm water and gently fold in on itself creating a dough. When the dough is slightly sticky, remove from the bowl and place on a lightly dusted surface.
110 ml warm water, 30 ml olive oil
Using your hands, knead the dough to fully activate the yeast. When the dough is smooth, place it back in the bowl and cover with a tea towel for 1 hour.
When ready to cook, preheat the oven to 210C/410F/Gas Mark 8
Place a saucepan on a medium heat and add the olive oil. When hot, add the passata, sugar, salt and pepper and simmer for 5 minutes. This helps to create an amazing flavour. Test the sauce and adjust the seasoning if required. Once thickened and tastes amazing remove from the heat.
200 ml passata, 1 tsp sugar, salt, ground black pepper
Sprinkle a little more flour over a clean work surface and transfer the dough out of the bowl.
Roll the dough into a circle approximately 30cm/12in in diameter. Place the rolled dough onto a baking tray.
Spread the passata mix over the dough leaving a little border. Add the mozzarella, diced ham, halved olives, halved plum tomatoes and the asparagus making sure everywhere is covered. Finally sprinkle the grated cheddar over the top of everything for that extra gooeyness.
75 g ham, 30 g chestnut mushrooms, 50 g black olives, 125 g mozzarella, 12 medium plum tomatoes, 12 stems asparagus, 125 g cheddar
Place in the preheated oven for about 15 minutes or until the cheese has melted and the dough is golden brown. (depending on your oven)
Serve with basil leaves on top and with a side salad for a lovely dish.