Press out the pizza dough on a baking tray, creating multiple small, round pizzas about 10 cm in diameter. Use the flour to prevent the dough from sticking to your hands. Separately, grill the vegetables in the oven: capsicum, courgette, even eggplant, onion or cherry tomato, dressing the veg with a bit of oil and salt. Don’t fully cook the vegetables: remove them after about 15 minutes in the oven at 180°C, while they still have a bit of crunch. Top the personal pizzas with the cheese, the grilled vegetables, a drizzle of oil and a pinch of salt. Bake for 20 minutes at 180°C. Remove the pizzas from the oven and finish with fresh basil and a slice of cooked ham.