NUTRITION

SERVINGS

INGREDIENTS

0.5 cup whole wheat flour

0.5 cup 0% Greek yogurt

1 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

1 oz cooked chicken breast

0.5 tsp dried oregano

2 oz part-skim shredded mozzarella

5 whole fresh basil leaves

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a medium mixing bowl, combine the whole wheat flour, Greek yogurt, baking powder, and sea salt until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for approximately 2 minutes until smooth, then roll into a thin 10-inch circle.

• 4

  Finely mince the cooked chicken breast and stir it directly into the tomato puree along with the dried oregano to boost protein while maintaining the classic look.

• 5

  Spread the chicken-infused tomato sauce evenly over the dough, leaving a small border around the edges for the crust.

• 6

  Sprinkle the shredded mozzarella evenly over the sauce layer.

• 7

  Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly caramelized.

• 8

  Remove from the oven, drizzle with the extra virgin olive oil, and top with the fresh basil leaves before slicing into wedges.