YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat crust topped with vibrant tomato sauce and bubbly melted mozzarella, finished with fresh, aromatic basil leaves for a classic Italian experience.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Garlic powder
3.5 oz Part-skim mozzarella cheese
0.25 cup Fresh basil leaves
0 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, and sea salt.
Stir the mixture until a shaggy dough forms, then transfer to a lightly floured surface and knead for 1-2 minutes until smooth.
Roll the dough into a thin circle and transfer it to the prepared baking sheet.
In a small bowl, whisk together the tomato puree, dried oregano, and garlic powder.
Spread the tomato sauce evenly over the dough, leaving a half-inch border for the crust.
Distribute the shredded or sliced mozzarella cheese evenly over the sauce.
Bake for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven, drizzle with extra virgin olive oil, and garnish with fresh basil leaves before slicing.