Sift flour and salt into a bowl and stir in the yeast.
Mix warm water and olive oil into the flour to form a soft dough.
Knead the dough on a floured surface for 10 minutes until elastic.
Leave dough to rise in an oiled bowl for one hour until doubled in size.
Preheat oven to 220°C.
Knock back the dough and knead in the chopped garlic.
Roll dough into a circle and place on a baking sheet.
Slice tomatoes and arrange on the dough with sugar, seasoning, and olive oil.
Bake for 20 minutes until the pizza is crisp.
Top with torn Parma ham, mozzarella, rocket, capers, and olive oil.