Heat half the oil in a large frying pan and cook the onion for 5 minutes until soft but not
browned. Add the tomatoes, tomato puree and thyme and season to taste with pepper. Simmer for 30
minutes until you have a thick sauce with almost no liquid. Remove from the frying pan and leave to
Heat the remaining oil in the frying pan and cook the peppers and courgette for 5-8 minutes
until just beginning to brown. Leave to cool.
Put the spinach in a colander and pour boiling water from a kettle over the leaves to wilt.
Leave to cool, then squeeze all the liquid out until the spinach is very dry. Chop finely.
Preheat the oven to 220ºC / 425ºF / Gas Mark 7. Lightly oil 2 baking sheets. Put the flours,
sugar, bicarbonate of soda and salt in a large bowl, add the buttermilk and mix well to form a
dough. Turn out onto a floured work surface and knead briefly.
Divide the dough into 6 pieces, roll out each piece into a 13 cm / 5 inch round and place on the
prepared baking sheets. Spread the pizza bases with the tomato sauce, then top with the spinach,
peppers, courgette, ham and cheese. Bake in the preheated oven for 25 minutes.