Preheat the oven to 180C / 350F / 160C fan. Place the dry ingredients in a food processor and pulse to combine. Add 1 egg and olive oil and pulse until a sticky batter. Don’t over-mix. Divide dough into two and roll out between two sheets of parchment paper. Cut around a 19 cm saucepan lid. Use ends to form the third circle. On one half of the dough, spread the ingredients starting with 2 tablespoon pizza sauce, ham, ricotta and mozzarella, leaving about ¾ inch from the edge. Fold over and crimp the edges. Brush with egg wash and top with optional dried oregano and sea salt flakes. Bake for about 20 minutes, or until golden. Serve with a drizzle of olive oil and fresh basil or thyme.