Leave two pizza trays in a preheated oven at 220degrees Celsius or you can use a pizza stone if you have one. Preheating the tray or stone
will help crisp up the pizza base. Place three cups of self-raising flour in a bowl and make a well in the centre. Add 1 1/4 cups of Greek yogurt and 1/2 a teaspoon of salt then mix to make a soft dough. Turn out onto a lightly floured bench top
and knead lightly. Divide in half, then roll out each half on baking paper to roughly 5 millimeter thick rounds. Spread with tomato passata, remembering not to use too much otherwise it will make the base soggy. Then add your favourite toppings. Move the pizza with the baking paper onto the tray or stone and bake for eight to ten minutes. A quick and crispy pizza that’s ready to
eat in 15 minutes!