2 1/2 packages dry yeast
1 teaspoon salt
1 pound mozzarella cheese, cut up into small bits
1 large (24 oz.) can Italian tomatoes with basil or 6 very ripe fresh 2 slices onions (use raw or sauteed)
Work this into flour, adding more water if needed to get a kneadable consistency.
Cover in a warm place and let rise for 1 ½ to 2 hours.
When doubled in bulk, dust the dough and a rolling pin with additional flour.
Roll out to about 1/8-inch thickness.
Cut into squares.
Serve very hot.
Variations: add to the filling some chopped anchovies, prosciutto, salami, olives, or whatever you like.