To make the dough, combine the flour, a pinch of salt, yeast and sugar in a large mixing bowl. Mix in the milk, vinegar, egg, and gradually add the oil. Bring the mixture together with your hands to form a sticky dough. Cover the bowl with clingfilm and set aside for 1 hour until risen.
To make the topping, heat the olive oil in a large saucepan, over a medium heat. Cook the onions and garlic for 5-10 minutes, until softened, then add the tomatoes and herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes, until thickened. Season well.
Preheat the oven to gas 5, 190°C, fan 170°C. Divide the dough into 8 and roll out thinly. Spread a little tomato sauce onto each base and top with the mozzarella cubes. Transfer the pizzas to a baking tray and bake in the oven for 20- 25 minutes, until golden and crispy.
You can also try our Gluten-free sardine and onion mini pizzas
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