This is banging, delicious and edible.
Mix the flour, salt and sugar in a mixing bowl and whisk the yeast into the milk. Combine the two in a large bowl, then knead the resulting dough for 5-10 minutes until it’s soft and elastic (easier in a machine with dough hook if you have one, otherwise, by hand is fine). Leave the dough to rest for an hour at room temperature covered under a tea towel.
Beat the cream cheese with the garlic purée and chopped chives, then for ease place into a small piping bag.
Preheat an oven with a pizza stone to 240ºC. Knock the air out of the proven dough and roll out pretty thin on a lightly floured surface to form a 12-inch circle. Pipe a ring of garlic cream cheese around the outside of the dough, then brush the inside of the ring with a little water to later act as glue. Stretch and roll the dough edge in and over the garlic butter to seal and trap it in, forming a butter stuffed crust!
Spread the passata all over the base, scatter over the mushrooms, ham chunks, grated cheddar and then tear over plenty of mozzarella. Drizzle with oil, season with salt and pepper then slide onto the preheated pizza stone. Bake for 10 minutes.