Saturday lunch with time on my hands and not wanting just a simple sandwich, I had a sudden craving for pizza - not an extremely heavy or greasy one, but a hand-made, thin-crust pizza.

This recipe is not only easy to make, but almost mess-free, for those that don’t like doing the cleaning up. The dough can be mixed in a 1 litre plastic jug and stirred with a wooden spoon, to ensure no flour all over your benchtop!

Serve this pizza with a little salad and you have a delicious lunch or tea on your hands!

Other delicious alternatives:
Add some parmesan cheese to the top and some mozzarella for a three cheeses pizza, or grab some marinated olives, mushrooms and artichokes for another gourmet alternative.

Ingredients:

• 1 cup self-raising flour
• 1.5 tbs butter or margarine
• pinch salt
• 100 mls milk
• 3 tbs diced tomatoes can
• 1 tbs concentrated tomato paste
• 1 tsp garlic minced
• 1 tsp italian herbs, dried
• 2 tbs pesto
• 5 balls of bocconcini cheese - what is bocconcini? wikipedia

Instructions:

1. Preheat the convection oven to 180 degrees celsius.
2. Pour the flour and salt into a jug, rubbing in the butter.
3. Once you have a breadcrumb consistency, pour in the milk slowly. Only use what you need to get a dough that won’t stick to your hands.
4. Line a pizza tray with oil and use your hands to roll out the dough to the edges.
5. Pour the tomato paste, tomatoes, garlic, a little of the herbs and pesto on the base and mix through, before spreading evenly on the base.
6. Slice the bocconcini and place over the pizza before sprinkling the rest of the herbs on top your pizza.
7. Cook you pizza for 18 minutes or until golden brown on the edges.