This shake-it-together dough lies somewhere between bread and pastry, with a somewhat flaky texture. Use this about any toppings you have handy. 

No-knead pizza tray bake

Serves 2

Ingredients

For the dough  

2 cups (300g) self-raising flour
1 tsp (5ml) fine salt 
⅔ cup (160ml) boiling water 
⅓ cup (80ml) canola oil   

50g tomato paste 
3 Tbsp tomato sauce
⅔ cup canned chopped tomatoes and onion
6 thyme sprigs, leaves picked
2 rosemary sprigs, leaves picked 
100g mozzarella, grated
10 slices salami or Pepperoni Basil, for serving (optional)

Method 

1. Preheat oven to 200°C. Spray a 3cm deep oven tray, of about 25x40cm, with non-stick spray. 
2. For the dough, combine ingredients in a plastic food container and seal with a tight-fitting lid (see cook’s tip on page 55). Shake until dough comes together. 
3. Turn out dough into prepared tray and spread out using your fingers, covering the entire base of your pan.
4. Spread tomato paste and tomato sauce over base. 
5. Blitz chopped tomatoes and onion until smooth using a stick blender. Spread onto the base and sprinkle with herbs. Season. 
6. Top with cheese and salami or pepperoni. 
7. Bake at 200°C for 25-30 minutes, until cheese is bubbling and base is golden.
8. Slice into squares. Use a spatula to dish up and serve.

Cook’s tip
Use a container that won’t open while shaking the hot contents. We always use a container with flap locks.

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

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