Place the flour in a wide bowl, make a well in the centre and add the yeast, salt and sugar. Add the water and carefully folding in the flour, mix to a firm but sticky dough.
Turn onto a floured surface, lightly oil the dough and knead until elastic then rest for 10 minutes. Repeat the process several times, then place in a large oiled bowl, cover with cling film and leave to rest in a warm place until doubled in size (2 hours).
Shape into pizza rounds, top with tomato sauce and arrange the sliced red onion, cheese, spinach, figs and pomegranate seeds on top and either cook with the ham or use to garnish after cooking.
To cook, place the pizza in the hot Morsø turning several times to ensure even cooking. Garnish and serve.