Put a little oil in a pan and fry the onions, mushrooms and courgette. Sprinkle over the basil and black pepper and add the crushed garlic. Don't cook for long, just so everything softens but doesn't break down.
Put the contents of the pan in a sieve to cool and to drain away the excess liquid that the vegetables have released.
Heat the oven to 220°C. Roll out the pizza dough and spread with the tomato puree. Put the ham on one side. Then put the contents of the pan on top of the ham. Lay the slices of mozzarella on the top. Don't overfill. Any extra vegetables can just be eaten on the side.
Fold the other half of the pizza over and pinch the edges together. Prick with a knife a couple of times so the steam can escape when it's cooking.
Bake in the oven for 12-15 minutes. Serve with salad.
Nutritional information is approximate and a guideline only.