YOUR SOLIN GENERATED RECIPE
Crispy whole wheat crust topped with vibrant tomato sauce and melted fresh mozzarella, finished with aromatic basil leaves.
INGREDIENTS
0.5 cup Whole wheat flour
0.5 cup Non-fat Greek yogurt
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.25 tsp Garlic powder
0.25 tsp Dried oregano
1.75 oz Fresh mozzarella cheese
5 large Fresh basil leaves
0.25 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 bowl, combine the whole wheat flour, Greek yogurt, baking powder, and sea salt until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
Roll the dough into a 10-inch circle and place it on the prepared baking sheet.
Spread the tomato puree evenly over the dough, leaving a small border for the crust.
Sprinkle the garlic powder and dried oregano over the sauce for a savory depth of flavor.
Tear the fresh mozzarella into bite-sized pieces and distribute them evenly across the pizza.
Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and melted.
Remove from the oven, top with fresh basil leaves, and drizzle with extra virgin olive oil before slicing.