Heat the oil in a wide pan and add the onion, garlic and a pinch of salt to stop them burning, and the herbs. Cook fairly briskly for 5-10 minutes or until they are quite soft. Add the tomatoes, bring to the boil, turn down the heat and simmer, uncovered for around 45 minutes or until the mixture is reduced to a thick, lumpy sauce. Season to taste with more salt and black pepper.
In a large bowl mix the flour, salt, yeast and sugar in a bowl. Beat in the milk, vinegar and egg and then, gradually, the oil. It should form a sticky dough. Cut the dough into large walnut size pieces and then press each flat with your hands on a baking tray. Cover your pizza base with the tomato sauce then scatter over as much cheese as you feel you need. Then cover lightly with clingfilm and leave in a warm place for an hour to rise. Enough for 6-8 mini pizza.
Heat the oven to gas 5, 190°C, fan 170°C. Bake for 20-35 minutes, or until the pizzas are sizzling.
You can also try our Gluten-free sardine and onion mini pizzas
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