James Martin served up a delicious Italian pizza with San Marzano tomatoes on Saturday Kitchen.

James says: “San Marzano tomatoes have dense flesh and a rich, sweet flavour. They are considered by many chefs to make the best tomato sauce, but good quality plum tomatoes could be substituted.”

The ingredients for the pizza dough: 800g ’00’ flour, 200g semolina flour, 1 tsp salt, 1 tbsp caster sugar, 14g dried yeast, 4 tbsp extra virgin olive oil and 650ml water.

For the topping: 2 x 400g tins San Marzano tomatoes, 2 large cow’s milk mozzarella balls, grated, 3 tbsp olive oil, 3 tbsp peanut oil, sea salt and freshly ground black pepper, 1 large handful basil leaves, 200g prosciuto, torn into pieces, optional and 50g rocket leaves, optional.