YOUR SOLIN GENERATED RECIPE
Stuffed Crust Pepperoni Pizza
Crispy whole wheat dough baked with a gooey cheese-filled crust and topped with savory turkey pepperoni for a satisfying, protein-packed slice.
INGREDIENTS
0.5 cup nonfat Greek yogurt
0.5 cup whole wheat flour
0.5 tsp baking powder
0.25 tsp sea salt
2 stick light part-skim mozzarella cheese sticks
0.25 cup tomato sauce
0.25 cup shredded part-skim mozzarella cheese
10 slice turkey pepperoni
0.25 tsp dried oregano
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, stir together the nonfat Greek yogurt, whole wheat flour, baking powder, and sea salt until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead by hand for 1-2 minutes until the dough is smooth and no longer sticky.
Place the dough on the prepared parchment paper and roll it out into a 10-inch circle.
Slice the light mozzarella sticks in half lengthwise and arrange them in a circle around the edge of the dough, about 1 inch from the perimeter.
Fold the edge of the dough over the cheese sticks and press down firmly to create a sealed, stuffed crust border.
Spread the tomato sauce evenly over the center of the pizza, then sprinkle with garlic powder and dried oregano.
Evenly distribute the shredded part-skim mozzarella over the sauce and top with the turkey pepperoni slices.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese in the center is melted and bubbly.
Allow the pizza to cool for 2-3 minutes before slicing to let the stuffed crust cheese set slightly.