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Combine flour oil salt and water to form a dough ball. Knead the dough, cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours. After about 1 hour (or right before rolling out), punch the dough and knead again without any more water.
Separate the dough into 8 equal round portions. With a rolling pin flatten the dough into 8 inch circles. Place a flat, ungreased griddle or frying pan on the stove at medium-high heat. When hot, place a rolled-out chapati on the griddle. When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
Once you have cooked the chapatis top each with 2 tsp tomato sauce, 1/4 C of Mozzerella, garlic, basil, minced onion to taste (as well as any other seasoning you like). You can also add any other pizza toppings such as vegetables, chicken, pepperoni etc.
Bake the pizzas in the oven at 350 degrees until the cheese has melted (about 10 minutes.)
Yield: 8 mini pizza's Calories per Pizza (w/o extra toppings): 132 Calories from Fat: 5