300 g (10 oz) mozzarella cheese, drained and sliced
Place the 2 flours in a large bowl with the sugar and bicarbonate of soda and mix well. Add the buttermilk and mix well to form a dough. Turn out on to a floured surface and knead briefly. Divide the dough into 4 pieces, then roll out each piece to about a 15 cm (6 inch) thin round and place on 2 baking sheets.
Heat the oil in a large frying pan and fry the pepper and courgette over a high heat for 5 minutes.
Meanwhile, spread each pizza base with 3–4 tablespoons of the tomato sauce to within 2.5 cm (1 inch) of the edge. Top each with spinach, ham, courgette and peppers, then arrange the mozzarella slices over the top.
Bake at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes until golden and the top is melted.