500 ml (2 cups) self-raising flour + extra for dusting
80 ml (⅓ cup) tomato puree
Salt and pepper
½ x 300 g ball mozzarella, grated
60 ml (¼ cup) caramelised onion
1 avocado, sliced
handful rocket
Squeeze lemon juice
Description
For the 2 ingredient pizza dough, heat an oven tray at 220°C. Mix the yoghurt and flour until it comes together in a dough.
Turn the dough out onto a flour dusted work surface and knead until smooth. Roll out using a rolling pin into a 33 cm x 25 cm base. Make sure the underside of the base is coated with flour.
Place the base on a large oven tray. Spoon over the tomato puree and season with salt and pepper. Top with the mozzarella followed by the caramelised onion. Bake for about 12 minutes or until golden and bubbling.
Top with avo slices. Combine the rocket and lemon juice. Season with salt and pepper. Scatter over the pizza. Serve immediately.
Tip: For a thin base pizza, divide the dough into two balls. Roll each out as thinly as possible. Double the toppings. Assemble and bake one at a time.
