Pour the flour into a bowl, press the depression into it. Add crumbled yeast and 400 ml warm water. Mix with a little flour to make a pre-dough. Cover and leave to rise for about 20 minutes. In the meantime peel and chop the onions. Clean, wash and halve the mushrooms.
Cut ham into cubes. Drain mozzarella and cut into slices. Fry the onions and mushrooms in 2 tablespoons of hot oil while turning for about 10 minutes. Season with salt and pepper. Cut the tomatoes smaller while still in the tin. Deglaze mushrooms with it. Let it boil down for about 5 minutes at high heat. Fold in ham. Season again with salt, pepper and dried herbs. Add remaining oil to the pre-dough. Work through with the dough hooks. Then knead into a smooth dough on a lightly floured work surface.
Fold in ham. Season again with salt, pepper and dried herbs. Add remaining oil to the pre-dough. Work through with the dough hooks. Then knead into a smooth dough on a lightly floured work surface. Roll out to 8 thin round plates (approx. 18 cm Ø). Cover 4 plates with the mushroom mixture. Spread half the mozzarella on top. Place the remaining 4 dough plates on top as a lid, fold the edges slightly. Spread the rest of the mozzarella on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with basil
Cover 4 plates with the mushroom mixture. Spread half the mozzarella on top. Place the remaining 4 dough plates on top as a lid, fold the edges slightly. Spread the rest of the mozzarella on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Serve garnished with basil