Combine flour in a bowl with yeast, sugar and 1 teaspoon salt. Add oil and 13/4 cups (435ml) warm water and bring the mixture together with your hands. Place in an electric mixer fitted with a dough hook and knead for 10 minutes, or knead by hand on a floured surface until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and rest in a warm place for 30 minutes or until doubled in size.
Preheat the oven to 220°C. Heat 4 pizza stones or 2 large baking trays in oven.
Knock back dough with your fist and divide into 4 portions. Roll out each portion on a lightly floured workbench to a 24cm circle and place on stones or trays.
Spread the pasta sauce over the pizza bases, leaving a 1-2cm border, then top with tomatoes and cheese. Bake for 10-12 minutes until the crust is golden, sauce is bubbling and cheese has melted. Arrange prosciutto, pesto and basil on top of each pizza and serve.