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Mix flour, yeast, sugar, salt, water, yogurt and olive oil into a smooth dough, then rest it twice — 30 mins, then an hour once portioned
Pulse the veggies first, then blend in the meat till smooth and almost runny, then strain it well
Make sure your bench is well floured Roll the dough out thin and spread the filling right to the edges
Bake on a hot stone (or electric pizza oven) for just a few minutes till golden and crisp