• Tip! The roasted tomatoes and crispy prosciutto can be made ahead and refrigerated. The basil mayo can also be prepared and refrigerated.

Roasted tomatoes and crispy prosciutto:

• Preheat oven to 400F (non-convection).
• Line two small baking sheets with parchment paper. To one sheet, lay the prosciutto out on the parchment, leaving a bit of space between. On the other baking sheet, scatter the cherry tomatoes. Drizzle the tomatoes with olive oil and season with salt and pepper.
• Place both baking sheets into the preheated 400F oven. Set a timer for 10 minutes for the prosciutto. After 10 minutes, remove the prosciutto and allow it to cool on the baking sheet. Leave the tomatoes in the oven for a further 10 minutes (20 minutes total). Remove from the oven. Use a slotted spoon to remove the tomatoes to a bowl, leaving the liquid behind on the pan.

Basil mayo:

• Make the basil mayo by combining all the ingredients in a small food processor and processing until well combined. If making ahead, transfer to a bowl, cover and refrigerate for up to 2 days.

Baking the pizza dough:

• Tip! If you made the tomatoes and/or prosciutto ahead, take them out of the refrigerator ahead so they can come to room temperature before assembling the sandwich.
• If using store-bought pizza dough, remove the dough from the refrigerator. Divide into 7oz/200g portions. Form into a ball, dust the ball with flour, cover with a tea towel and let stand for about 1 hour, or until it comes to room temperature and has puffed up a bit.
• Preheat the oven to 475F (non-convection). If you have a pizza stone, place it into the oven to preheat with the oven.
• Place a ball of dough onto a piece of parchment paper. Using your fingertips, press the dough out into a 6 to 8-inch diameter circle. Drizzle the bottom half of the circle with olive oil, then fold the top half over the bottom half into a half-moon shape. Repeat with remaining balls of dough.
• If using a pizza stone, transfer the dough on the parchment paper onto the pizza stone to bake. If you don't have a pizza stone, place the dough onto a baking sheet on the parchment. Bake in the preheated oven for 8-10 minutes or until puffy and golden.
• Remove the pizza to a work surface and allow it to stand for 1 minute, then carefully spread open the dough at the seam. Allow to cool for a couple of minutes until the steaming subsides.
• Assemble the sandwich by spreading a generous layer of the basil mayo on the bottom of the sandwich. Top with some roasted cherry tomatoes. Drizzle the tomatoes with balsamic glaze or vinegar. Top the tomatoes with a couple of slices of crispy prosciutto. Add some arugula, then spread a bit more basil mayo on the inside of the top piece of the pizza if you like.
• Cut each sandwich in half to serve and serve immediately.