Make up the bread mix according to the pack instructions, then cover and leave to sit somewhere warm.
Mix together the passata, tomato purée and oregano. Preheat the oven to 240°C/fan220°C.
Divide the dough into four sections. On a floured surface, roll out the dough into thin round pizza bases. Lay the pizza’s on baking paper on a baking tray.
Smooth the tomato passata over the pizza bases with the back of a spoon. Add the Galbani Mozzarella and 6 slices of prosciutto. Add a drizzle of extra virgin olive oil and season well.
Bake for 10-12 minutes until the bases have cooked through and the pizzas look crispy and golden.
Arrange the remaining slice prosciutto and rocket leaves on top. Serve with a sprinkle of Galbani Paesano Grattugiato Dry Grated Cheese.