Preheat the oven to 200'C.
Mix the dried yeast with the sugar and 30 ml of lukewarm water.
Sift the flour with the salt into a bowl and add the oil, remaining water and then the yeast mixture. Mix together to make a soft dough. If the dough is too wet, add a bit more flour.
Place the mixture onto your work surface and knead for 5 minutes until you have a smooth dough.
Place the dough in a bowl covered with cling film. Leave in a warm place until the dough has doubled in volume.
Cut the dough in to 3 or 6 pieces and roll into individual sized pizzas.
Place on baking trays and prepare the toppings.
Peel and finely slice the red onion.
Cut the ham into small pieces.
Finely slice the mushrooms.
Cut the mozzarella balls into slices (allow 3 slices per pizza).
Pick the leaves from the basil.
To make the pizzas, spread the sieved tomatoes on to the pizza bases. Add the chopped ingredients and then finish with the mozzarella slices.
Bake in the oven for 15 to 20 minutes until the cheese is melted and the bases is crisp.
Serve immediately with a sprinkle of torn basil leaves.
«The pizza can be topped and kept in the fridge for up to 2 hours before cooking.»