Serves 4
Prep time: 10 minutes
Cook time: 20 minutes, plus cooling
Ingredients
For the sauce:
- 400g tin chopped tomatoes
- 1 tsp dried mixed herbs
- 1 clove garlic, peeled and crushed
- Pinch caster sugar
For the dough:
- 300g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp salt
- 300g natural yoghurt
To top:
- 200g mozzarella, cut into chunks (or any other cheese)
Method
- Preheat the oven to 220°C and put two baking trays in to heat.
- Combine the ingredients for the sauce in a saucepan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season to taste. Leave to cool.
- Sift the flour, baking powder and salt into a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball.
- Divide the dough into four equal pieces and roll out into thin rounds.
- Spread the bases with the tomato sauce and top with the cheese (and any other toppings).
- Season with black pepper then carefully transfer to the hot baking trays. Bake for 10 minutes until the bases are crisp and the cheese is bubbling.
