YOUR SOLIN GENERATED RECIPE
Vegetarian Pizza with Roasted Vegetables
Hand-stretched whole wheat dough topped with tangy tomato sauce and a bubbly layer of melted mozzarella, finished with crisp-tender roasted zucchini and peppers.
INGREDIENTS
0.4 cup Whole wheat flour
0.6 cup Non-fat Greek yogurt
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato sauce
2 oz Part-skim mozzarella cheese
1 tbsp Parmesan cheese
0.5 cup Red bell pepper
0.5 cup Zucchini
0.5 tsp Extra virgin olive oil
0.25 tsp Dried oregano
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Toss the sliced red bell peppers and zucchini with the extra virgin olive oil on the baking sheet and roast for 10 minutes until slightly softened.
In a medium mixing bowl, stir together 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 to 3 minutes until the dough is smooth and no longer sticky.
Roll the dough out into a 10-inch circle and place it onto a separate parchment-lined baking sheet or a pizza stone.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Sprinkle the garlic powder and dried oregano over the sauce, then layer on the shredded mozzarella cheese.
Arrange the pre-roasted bell peppers and zucchini over the cheese and finish with a sprinkle of grated parmesan.
Bake for 12 to 15 minutes until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven, let cool for 2 minutes, then slice and serve immediately.