Stuffed Crust Cheesy Pizza

INGREDIENTS
FOR THE SAUCE
1tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 x 400g cans chopped tomatoes
1tbsp tomato Pure
2 tbsp dried oregano
2 tsp brown sugar
1 small bunch basil, finely chopped
FOR THE PIZZA DOUGH
1x cup Nonfat Greek Yogurt
1x Cup of self-raising flour
1x garlic clove
1x Cheese String (cut thinly)

FOR THE PIZZA TOPPINGS
Basil
Pepperoni or Quorn pepperoni
40g Cheese

STEP 1: CREATE THE SAUCE:
Heat the oil in a saucepan over a medium heat, then add the onion along with a pinch of salt. Fry gently for 8-10 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 25 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.

STEP 2 – Create the Pizza base
preheat the oven to 200°C, Put the yogurt and self-raising flour into a mixing bowl, add the garlic and season well. Mix until a soft dough forms – if it’s too dry, add more yogurt, 1 tablespoon at a time, until it’s the right consistency. Roll out and Place on a pizza tray ready to add the toppings

STEP 3: add the toppings starting with the sauce, Pepperoni, basil and Top with cheese.

Bake in the oven for 12-15 minutes

STEP 4: ENJOY