YOUR SOLIN GENERATED RECIPE
Classic Margherita Pizza with Fresh Basil
Oven-baked whole wheat and Greek yogurt crust topped with vibrant tomato sauce, melted mozzarella, and fragrant fresh basil leaves.
INGREDIENTS
0.5 cup Whole wheat flour
0.6 cup Nonfat Greek yogurt
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Garlic powder
3 oz Part-skim mozzarella cheese
0.5 tsp Extra virgin olive oil
5 whole Fresh basil leaves
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the whole wheat flour, nonfat Greek yogurt, baking powder, and sea salt until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 1-2 minutes until the dough is smooth and no longer sticky.
Roll the dough out into an 8-inch circle and transfer it to the prepared baking sheet.
Par-bake the crust in the oven for 8 minutes until it is slightly firm and set.
While the crust bakes, whisk together the tomato puree, dried oregano, and garlic powder in a small bowl.
Remove the crust from the oven and spread the tomato sauce evenly across the surface, leaving a half-inch border.
Top the sauce with the shredded or sliced part-skim mozzarella cheese.
Return the pizza to the oven for 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Drizzle the pizza with extra virgin olive oil and garnish with fresh basil leaves before slicing and serving.