- 1 cup self-rising flour
- 1/2 cup water
- 1 pinch salt
- 1 can chopped tomatoes
- 1 1/2 handful basil
- 1-2 cloves garlic
- fresh mozarella
- toppings of choice (I used thinly sliced dried salami, green bell peppers, sliced zucchini and basil)
- balsamic vinegar
- olive oil
Chop about 1 1/2 handfuls of basil (you will use 1/3 now for the sauce, 2/3 later for the pizza topping). Roughly chop 1-2 cloves of garlic.
Throw the garlic and basil into the blender with the canned tomatoes; add a swig of balsamic for taste, plus a drizzle of olive oil.
Measure 1 cup of self-rising flour (MUST BE SELF-RISING, NO SUBSTITUTES) into your food processor. Add 1/2 cup of water, a drizzle of olive oil, and a pinch of salt. Pulse.
Once you have a satisfactory ball of dough, cover a dry surface with a layer of flour. Remove the dough from the processor and add remnants to your solid “baseball”; coat lightly with flour and roll into a flat, round piece with a rolling pin.
Use fresh mozzarella! It tastes better than the shredded stuff. Tear it into chunks beforehand.