Around 2 tbsp coarse polenta or cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball
buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti in oil, drained Small handful pitted black olives Pinch of fresh or dried oregano leaves Fresh
free - range egg A few basil leaves 2 slices Parma ham, torn