Little Italian Pizzas
|Self rising flour||1 Pound (all purpose)|
|Milk||6 Fluid Ounce|
Slit dry ingredients into basin, rub in butter.
Add milk nearly all at once, keeping a little back to be used only if dough seems too dry.
Knead lightly on floured board and roll out thinly.
Cut into squares or rounds, place on oiled tray.
Brush dough over lightly with oil.
Bake in hot oven, Mark 7, 425°F., 5 to 8 minutes.
Remove from oven