Add 1 cup of flour to a bowl. Make a well in the center and add the yeast, egg, salt, and warm water.
Mix until mostly combined, then knead by hand until the dough starts to come together.
Use the remaining cup of flour as needed while kneading until the dough is smooth and no longer sticky.

Sprinkle flour on your work surface and continue kneading until the dough forms a smooth ball. When you press it with your finger, it should spring back.

Divide the dough in half and cover with a cloth so it doesn't dry out while it rests.

SAUCE METHOD:

In a pot, sauté the onion, garlic, and green onions with a pinch of salt to help them caramelize.
Once softened, add the diced tomatoes to help them cook down.
Add your preferred spices and let the mixture cook in its own juices until it reduces and becomes a thick sauce. Add a splash of apple cider vinegar at the end. The sauce is ready.

Heat a skillet brushed with oil over low heat.

Meanwhile, stretch one half of the dough on your work surface using just your fingers. Shape it into a round, making the edges thicker and the base thinner.

Once shaped, poke holes in the dough with a fork to help it cook evenly, then place it in the skillet over LOW heat.
Cover and cook for about 5 minutes, depending on your skillet.

For the second pizza, I added shredded chicken and grated hard-boiled egg.
But you can add any toppings you like.
Enjoy!