Step 1

Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.

Step 2

Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

Step 3

Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.

Step 4

Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.

Step 5

Preheat oven to 240C. Brush 2 baking trays with olive oil to grease. Divide dough in half. Use a lightly floured rolling pin to roll out 1 dough half to a 30cm-diameter disc. Place on 1 prepared tray. Repeat with remaining dough half.

Step 6

Spread the passata over the pizza bases, leaving a 1cm-wide border.

Step 7

Top with the mozzarella and artichoke. Sprinkle with the oregano. Bake in oven for 12 minutes or until golden.

Step 8

Top with ham and spinach to serve.