basil leaves, to garnish
1 small garlic clove, crushed
2 onions, thinly sliced
200ml/7fl oz passata, seasoned with salt and pepper
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp olive oil, plus extra for drizzling
½ tsp salt
250g/9oz strong white flour, plus extra for dusting
1 tbsp light brown muscovado sugar
1 tsp fast action dried yeast
200g/7oz soft goats’ cheese
8 slices Parma ham