Ingredients

- 450g (1lb) of pizza dough

- tomato sauce

- 2 or 3 tomatoes

- 150g of cream cheese (like Philadelphia)

- mozzarella

- half shallot

- 2 or 3 stems of green onion

- oregano, salt and pepper

Leave the dough covered in a bowl for at least 4-5 hours to rise. In a round oven tray put some flour and lay the dough on it. Add more flour if the dough is too wet. With your hands make it flat following the movements in the pictures.

Hold the left side of the dough with your left hand, and pull it outward with your right hand in a circular motion, rotating clockwise after each time. Repeat this movement among the perimeter of the circle. Never try to streach the center.

Once the dough is about the same size of the tray pour the olive oil and the tomato sauce on the dough, paying attention to spread them on the crust.

Chop the green onions and half shallot and mix them with the cream cheese. Add salt and pepper to taste.

Spread the tomato sauce with the olive oil on the pizza dough. Add small balls of cheese on top.

Cover the pizza with mozzarella (in this case we used a shredded mozzarella cheese that usually makes less water in the oven and you can leave it on the pizza for the entire time of cooking. If you want to use the fresh one, add it in the middle of the cooking, you can find examples in other pizza recipes).
Slice the tomatoes and add them on top of the mozzarella.

Add oregano on top and cook in the oven at 200°C (390F) for 25 min. Check it once or twice to make sure it's not becoming too dry. You can ad some olive oil in case.

The mozzarella should not get too tanned. You can cut it in squares and have it for appetizer. Serve warm.