YOUR SOLIN GENERATED RECIPE
Classic Margherita Pizza with Fresh Basil
Crispy high-protein flatbread baked with vibrant San Marzano tomato sauce and melted low-fat mozzarella, finished with fragrant fresh basil leaves and a drizzle of rich olive oil.
INGREDIENTS
1 whole high-protein flatbread
0.5 cup tomato puree
1 cup low-fat mozzarella cheese
0.5 tbsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup fresh basil leaves
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the high-protein flatbread on the prepared baking sheet.
In a small mixing bowl, stir together the tomato puree, minced garlic, sea salt, and black pepper until well combined.
Spread the seasoned tomato sauce evenly over the flatbread, leaving about half an inch around the edges for the crust.
Distribute the shredded low-fat mozzarella cheese evenly over the sauce layer.
Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden and crisp.
Remove the pizza from the oven and immediately drizzle with the extra virgin olive oil.
Tear the fresh basil leaves by hand and scatter them over the hot pizza before slicing and serving.