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Dairy
Easy
30 Minutes
Diets 
Homemade pizza is a dish I’m sure everyone can agree on! This two-ingredient dough has been trending lately, and I have to admit it’s a game changer! In addition to only having two ingredients (self-rising flour and yogurt), there is no need to wait for the dough to rise. You can instantly roll it out and use it. Of course, you can top the pizza however you’d like. I love to make a simple margarita pizza because it’s just the perfect taste of summer.
1 and 3/4 cups self-rising flour
1 cup full-fat Greek yogurt
1 small clove garlic (1/2 medium)
15 ounces crushed fire-roasted tomatoes or San Marzano tomatoes
1 tablespoon Gefen Extra-Virgin Olive Oil
1/2 teaspoon dried oregano, such as Gefen
scant 1/2 teaspoon Haddar Kosher Salt
fresh mozzarella ball, sliced
fresh basil leaves
chili flakes (optional)
Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about 1/3 cup for the pizza; reserve the remaining sauce and refrigerate for up to one week.)
Preheat oven to 500 degrees Fahrenheit and place a pizza stone inside.
Combine the yogurt and flour in a bowl. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for seven to eight minutes until a smooth ball forms.
Roll out the dough into a large circle. (I like to roll out my pizza dough on a piece of Gefen Parchment Paper; feel free to do whatever works best for you.)
Carefully transfer the parchment paper to a pizza paddle and into the oven onto the pizza stone. Bake for 10-12 minutes, keeping a close eye on it, until the crust is browned and the cheese is melted and bubbly.
Top with fresh basil leaves and chili flakes, if using. Let the pizza stand for a few minutes before slicing.
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