Ingredients
Units
Scale
- 2 cups Self-Raising flour
- 1 cup plain yogurt or buttermilk (I used buttermilk)
- 3/4 tsp salt
- 2 tomatoes, grated (juice removed)
- 2 to 3 tbsp tomato paste
- 1 to 2 cups grated mozzarella, cheddar, or feta
- Toppings of choice: ham, salami, mushrooms, peppers
- 1 tsp dried oregano
- 1 to 2 tbsp melted butter (for greasing)
Instructions
- In a mixing bowl, combine 2 cups Self-Rising flour, 1 cup buttermilk, and 3/4 tsp salt. Mix until it comes together into a soft dough.
- Turn the dough onto a lightly floured surface and knead for about 2 minutes. It should feel soft and slightly tacky but not stick to your hands.
- If it’s too sticky, add a little more flour, a tablespoon at a time.
- Let the dough rest for about 5 minutes, as it makes the rolling easier.
- Preheat your oven to 400⁰F (200⁰C) and lightly grease a muffin pan with 1 to 2 tbsp melted butter.
- Roll the dough out to about 1/4 inch thick.
- Cut rounds slightly larger than your muffin cups and gently press them into the pan, making little dough shells.
- Grate 2 tomatoes and squeeze out as much juice as you can, or the bases can turn soggy.
- Spread a thin layer of 2 to 3 tbsp tomato paste onto each dough base, then add a small spoonful of the grated tomato. Don’t overfill, or they’ll get watery.
- Bake for 10 minutes until the dough just starts to set.
- Remove from the oven and add 1 to 2 cups of grated cheese and your toppings like ham, mushrooms, or peppers. Sprinkle over 1 tsp dried oregano.
- Return to the oven and bake for another 8 to 10 minutes, until the cheese is melted and lightly golden.
- Let them cool in the pan for about 5 minutes before gently removing. They firm up as they sit, so don’t rush this part.
Notes
Created, prepared, tried, and tested by Gail
