YOUR SOLIN GENERATED RECIPE
Golden Crispy Margherita Pizza
High-protein Greek yogurt dough baked until golden and topped with zesty tomato sauce and melted mozzarella, finished with fragrant fresh basil leaves.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Self-rising flour
0.25 cup Tomato puree
3 oz Low-moisture part-skim mozzarella cheese
1 tbsp Grated parmesan cheese
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
4 whole Fresh basil leaves
PREPARATION
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the non-fat Greek yogurt and self-rising flour, stirring with a spatula until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes until the dough is smooth and no longer sticky.
Roll the dough out into a 10-inch circle using a rolling pin and carefully move it onto the prepared baking sheet.
Spread the tomato puree evenly over the center of the dough, leaving about half an inch around the edge for the crust.
Evenly sprinkle the garlic powder, dried oregano, sea salt, and black pepper over the tomato sauce layer.
Distribute the shredded low-moisture mozzarella and grated parmesan cheese across the top of the pizza.
Bake for 12-15 minutes in the center of the oven until the crust is deeply golden and the cheese is bubbly and browned.
Remove from the oven and garnish with fresh basil leaves before slicing into wedges and serving immediately.