400g crushed tomatoes (1 tin)2 garlic cloves, crushed1 handful basil or oregano (optional)salt and pepper
1 cup plain Greek yoghurt1½ cup self-raising flour (plus extra for kneading)pinch of salt (optional)
½ cup of shredded ham or salami2 cloves of garlic, minced½ onion, sliced½ cup sliced mushrooms½ cup of capsicum (fresh or jarred), thinly sliced6 sun-dried tomatoes, thinly slicedhandful of green or black olives, slicedfresh rocket or basil½ cup of grated mozarrella or tasty cheese
Tip: The barbecue gives this pizza a perfectly crisp crust and an extra smoky flavour, but it can also be cooked in a conventional oven. Use an oven tray covered with baking paper if you don't have a pizza stone.
Variation: The topping variations for this are endless. Some of our favourite ingredients include pesto, mushrooms, capers, cherry tomatoes, thinly sliced zucchini, grilled artichokes, fresh prawns, diced chorizo, thinly sliced roast beef... the list goes on!
Pizza dough (uncooked) can be frozen. Make a double batch and freeze half for a quick meal another night.