Ingredients

• 1 1/2 cup of plain flour (either maida or chapatti flour)

• 1 1/2 tsp. baking powder

• 1/2 teaspoon fine salt (adjust to taste)

• 1 tsp. dry marjoram herb

• 1 tbsp. Olive oil

• Water to make a soft dough

• 350-400 gm. Mozzarella or Cheddar or a mix of both or any other cheese that you have.

• A selection of Pizza toppings of choice:

• 2-3 standard sized Tomatoes, enough to spread out thinly sliced on two pizzas. You can also use any tinned/bottled tomato paste of choice or a bit of both, the tomato paste and sliced tomatoes. Even a tomato/pasta sauce from a jar is fine.

• 1 cup of toppings of choice, some examples; sliced onions, spring onions, mushrooms, capsicum, sprouted beans, courgettes, fried aubergine/brinjal slices or anything else you have that will cook quickly. Even frozen vegetables and sprouted dals and beans

• 1-2 green/red chillies, finely sliced. Use coarse red chillies, if you don’t have green chillies.

Instructions

1. Heat the oven to maximum, mine is 300C/572F. Pizzas are normally cooked in very hot ovens. Lower temperature makes them leathery.

2. Place flour, baking powder, salt, olive oil, marjoram in a bowl.

3. Add water and mix to make a soft?ish dough. You don?t need to knead it a lot. Leave it aside for 15-20 minutes, while you get toppings prepared.

4. Knead the flour briefly for a minutes or so, just to make it smooth.

5. Divide into 2 and make balls. Then roll out each into a circle of 20-22 cm diameter.

6. Pick and place each on a baking/tray sheet. I line my tray with a washable/reusable baking sheet, saves me a lot of elbow grease later!

7. Spread out the tomato paste/sauce/puree evenly, then tomato slices and all other topings of choice evenly.

8. Sprinkle chopped/coarse red chillies on each pizza.

9. Sprinkle half of the cheese on each pizza evenly.

10. Bake each for 10-15 minutes, keeping an eye that it doesn?t burn.

11. Transfer on a wooden board and serve immediately, with a pizza cutter or sharp knife.

12. Serve immediately.