On a floured surface, open the pizza crust with a rolling pin, sprinkling with a little flour when necessary.
The sheet must become very thin and almost double in size.
Pour the sauce all over the pizza surface.
Add the ham with less salt, in very thin slices, leaving approx. a 2cm gap on the crust perimeter.
Sprinkle with the mozzarella, saving 2-3 tbsp for the end. Sprinkle with the fresh basil leaves. Seal the crust on the sides by 1/3, until almost the middle of the sheet. Slightly smear the sheet fold with a little tomato sauce. Sprinkle with the remaining mozzarella.
Fold the Scaccia Pizza in a broad roll.
Lay a baking sheet with baking paper.
Place the stuffed pizza roll on the baking sheet, with the joined part looking down.
Smear with a little olive oil.
Make a few small holes on the crust surface.
Bake in a well preheated oven at 180°C in air on the middle rack for approx. 30 min, until golden brown.
Leave it to stand for a few minutes and cut in thick slices.