Lightly grease two 25cm diameter and 10cm high round tins with olive oil.
Mix flour, salt, oil, yeast, and water in a large bowl until a dough forms.
Knead dough on a floured surface for six minutes and prove for one hour.
Preheat the oven to 220°C.
Divide dough into eight pieces and roll each into a circle to fit the tins.
Place one dough circle in a tin and spread chopped green olives over it.
Add a second dough circle and cover with Parma ham.
Layer a third dough circle and cover with sliced mozzarella.
Scatter torn basil leaves over the cheese layer.
Top with a final dough circle and leave to rise for one hour.
Repeat the layering process in the second tin using the Cypriot ingredients.
Bake both tins for 30-40 minutes until golden brown.
Cool slightly before removing from tins and cutting into wedges.