1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper

2. In a large mixing bowl, combine 1/2 cup of warm water, 1 tsp of yeast, and 1/2 tsp of sugar. Let it sit for 5 minutes until the mixture becomes foamy

3. Add 1 tbsp of olive oil, 1 cup of all-purpose flour, and a pinch of salt to the bowl. Stir until a dough begins to form

4. Knead the dough on a floured surface for 10 minutes until it is smooth and elastic

5. Divide the dough into 4 equal parts and roll each part into a thin circle about 30 cm (12 inches) in diameter

6. Place each dough circle on the prepared baking sheet. Spread 2 tbsp of pesto sauce over each, leaving a 1.5 cm (1/2 inch) border around the edges

7. Top each pizza with 1 slice of prosciutto, a small handful of shredded mozzarella, and a few black olives

8. Drizzle a little extra pesto over the top and sprinkle with freshly chopped basil

9. Bake the pizzas for 12 to 15 minutes until the crust is golden and the cheese is melted and bubbling

10. Handle hot baking sheet with oven mitts to prevent burns. Let cool for 3 to 5 minutes, then slice and serve