400g self-raising flour plus extra for dusting
400g full fat Greek-style yoghurt
1 tsp salt
pizza sauce (made earlier in the week)
2 balls mozzarella, drained and torn into small pieces
50g extra mature cheddar, grated
leftover ham (optional)
1 bag washed wild rocket
a little oil & balsamic vinegar, or dressing
Heat the oven to 230C/210C fan, and place a baking sheet or tray in to heat whilst you prepare the pizzas.
In a large mixing bowl add the flour, yoghurt and 1tsp of salt and mix by hand until the mixture comes together, adding a little more flour if required.
Turn out onto a well-floured surface and bring the mixture together until you have a soft smooth dough ball.
Cut into quarters and roll out the pizza bases, either by hand or you can use a rolling pin if you wish.
Add the sauce and then top with the cheddar, mozzarella and finally ham or other toppings.
Cook the pizzas in the oven for 8 to 10 minutes, or until the base is cooked and the cheese has melted.
Serve the pizzas with the rocket salad leaves, dress with oil & vinegar, or any salad dressing you have at home.