DOUGH - put flours, yeast and sugar in a medium bowl and stir well and add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together to form a ball.
Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
Spray a medium bowl with cooking spray and add dough and cover with plastic wrap and clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.
Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
Combine tomato paste and garlic in a small bowl and spread over pizza bases and then bake for 10 minutes or until crisp around the edges and still soft in the centre.
Meanwhile, heat oil in a large non stick frying pan on medium and add prosciutto and cook on each side for 1 to 2 minutes or until crisp.
Transfer to a small plate and set aside to cool and then break into pieces.
Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.