1 x 25cm pizza base
400g can whole tomatoes, drained
100g provolone piccante
(or mozzarella), grated
8 thin slices pancetta (or prosciutto), cut into strips
1 bunch rocket leaves, to serve
1 Preheat oven to 220C. Line a baking tray with baking paper. Put pizza base on prepared tray. Crush tomatoes in your hands and scatter over pizza base. Sprinkle cheese and pancetta over tomato. Bake for 15 minutes or until cheese is melted and golden. Serve topped with rocket leaves.