YOUR SOLIN GENERATED RECIPE
Classic Margherita Pizza with Fresh Basil
Baked high-protein dough topped with tangy San Marzano tomato sauce and melted fresh mozzarella, finished with fragrant torn basil leaves.
INGREDIENTS
0.25 cup All-purpose flour
0.5 cup Nonfat Greek yogurt
0.25 cup Egg whites
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Garlic powder
0.25 cup Tomato puree
2.75 oz Fresh mozzarella cheese
0.5 tsp Extra virgin olive oil
5 whole Fresh basil leaves
PREPARATION
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, sea salt, and garlic powder.
Stir in the Greek yogurt and egg whites until a shaggy dough forms, then knead on a lightly floured surface for 1-2 minutes until smooth.
Roll the dough into a 10-inch circle and transfer it to the prepared baking sheet.
Spread the tomato puree evenly over the dough, leaving a 1-inch border for the crust.
Tear the fresh mozzarella into small pieces and distribute them evenly over the sauce.
Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
Drizzle with olive oil and garnish with fresh torn basil leaves before serving.