YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Pizza with Basil
Oven-baked high-protein crust topped with vibrant roasted vegetables and melted mozzarella, finished with a fragrant shower of fresh basil leaves.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.25 cup Self-rising flour
1.25 oz Part-skim mozzarella cheese
0.25 cup Low-fat cottage cheese
2 tbsp Tomato sauce
0.5 cup Sliced mushrooms
0.5 cup Diced bell pepper
0.5 cup Sliced zucchini
1 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Fresh basil leaves
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
In a medium bowl, stir together the Greek yogurt and self-rising flour until a shaggy dough forms.
Transfer dough to a lightly floured surface and knead for 2 minutes until smooth, then roll into a 10-inch circle.
Place the crust on the baking sheet and par-bake for 7 minutes until the edges are just starting to set.
While the crust bakes, toss the mushrooms, bell peppers, and zucchini with garlic powder, salt, and pepper.
In a small blender, pulse the cottage cheese and tomato sauce until completely smooth to create a creamy, high-protein base.
Spread the tomato-cottage cheese sauce over the par-baked crust and sprinkle with dried oregano.
Layer the prepared vegetables over the sauce and top evenly with the shredded mozzarella cheese.
Bake for another 12 minutes until the cheese is melted and the crust is golden and crispy.
Remove from the oven and garnish with fresh basil leaves before slicing into wedges.