Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Wash all tomatoes (leave cherry tomatoes on the panicle). Cut large tomatoes into thin slices, cut cherry tomato panicles into shorter pieces.
Unroll the pizza dough and place it on a baking tray with the baking paper. Mix jam, tomato paste and vinegar. Season to taste with salt and pepper. Spread the dough with it. Cover with tomato slices and panicles. Bake the pizza in the hot oven on the lower shelf for 10-15 minutes.
Pluck the mozzarella into pieces. Take the pizza out of the oven, cover with mozzarella and bake for another 5 minutes.
Wash oregano, shake dry and pluck off leaves. If necessary, pluck the ham and spread it on the pizza. Drizzle with olive oil and sprinkle with oregano.
Vine tomatoes: Crunch, crunch - the panicle is only harvested when the last vine tomato is completely ripe. You can taste that! In the supermarket, the small tomato bunches are now also available in yellow or orange.