YOUR SOLIN GENERATED RECIPE
Stuffed Crust Pepperoni Pizza
Hand-stretched Greek yogurt dough baked until golden, featuring a gooey cheese-stuffed rim and savory turkey pepperoni over a zesty herb-infused tomato sauce.
INGREDIENTS
0.5 cup Nonfat Greek yogurt
0.5 cup White whole wheat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
1 whole Part-skim mozzarella string cheese
2 tbsp No-sugar-added tomato sauce
0.25 cup Shredded part-skim mozzarella cheese
15 slices Turkey pepperoni
0.25 tsp Dried oregano
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the Greek yogurt, flour, baking powder, and sea salt until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2 minutes until the texture is smooth and elastic.
Roll the dough into a 10-inch circle directly on the parchment paper.
Tear the string cheese into long strips and place them around the perimeter of the dough, leaving a half-inch margin at the very edge.
Fold the outer edge of the dough over the cheese strips and press firmly into the base to create a sealed, stuffed crust.
Spread the tomato sauce evenly over the center of the pizza and sprinkle with garlic powder and dried oregano.
Top with the shredded mozzarella and arrange the turkey pepperoni slices in a single layer.
Bake for 12 to 15 minutes until the crust is deeply golden and the cheese is melted and bubbly.