Ingredients

• 300-500 g fresh tomatoes
• 1 onion
• 1 bunch of Basil Mixed Dry Herbs 
• 200 ml tomato coulis
• 1 ball of Mozzarella
• 150-200 g grated Gruyère cheese Olives...
• 500 g Blédor Farathas
• 1 teaspoon baking powder
• 300 ml lukewarm water
• 1 tbsp olive oil

Preparation

• Prepare the dough: in a food processor (using the hook, NOT THE WHISK), add the water to the flour and baking powder, knead for 2 minutes, then add the oil and knead for 10 minutes or do it manually for longer
• Let stand for 1 hour at room temperature
• Roll out the dough very thinly (2 to 3 mm) on a floured surface, with a rectangular shape
• Brush with tomato coulis
• Garnish your pizza evenly: thin tomato slices, very thinly sliced onions, mozzarella, chopped basil, herbs, olives, bacon, sautéed chicken or minced meat (or vegetables).
• Roll your pizza, squeezing tightly until you get a long roll, and slice (2 cm wide).
• Place flat in a baking dish and let rise at room temperature for 1 hour.
• Bake for 15 minutes in a hot oven (220°C)