1. Put the sugar in the water and sprinkle the yeast on top – whisk until dissolved.

2. Put aside for 10-15 minutes in a warm place until the surface of the mixture is frothy and then stir in the olive oil.

3. Sift the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture.

4. Mix together to form a dough and then turn out onto a floured surface and knead for 5 minutes until elastic and smooth.

5. Place in a greased bowl, cover with a damp tea towel and leave in a warm place for about an hour or until doubled in size.

6. Meanwhile, make the pizza sauce.

7. Fry the onion in oil for about 5 minutes until soft.

8. Add all other ingredients to the pan and simmer for 20 minutes until it resembles a thick sauce.

9. Leave to cool until the dough is ready.

10. Pre-heat the oven to 200°C /400°F/ Gas Mark 6

11. Place the dough onto a floured surface and knead again to release any air bubbles.

12. Roll out to a 10” or 25cm circle and place on a greased baking sheet.

13. Top the dough with the pizza sauce ensuring the sauce is spread near to the edge.

14. For a cold pizza, cook the base for 18 to 20 minutes until the crust is golden. Remove from the oven and top with the Parma ham, SunBlush® Tomatoes, Rocket and Parmesan shavings.

15. For a warm pizza, spread the dough with the tomato sauce and then arrange the topping. Cook for 18 to minutes until the crust is golden and serve immediately.