YOUR SOLIN GENERATED RECIPE
Hand-stretched Greek yogurt dough baked until golden and bubbly, topped with vibrant tomato sauce, fresh mozzarella, and aromatic basil leaves.
INGREDIENTS
1 cup non-fat Greek yogurt
0.5 cup self-rising flour
0.25 cup tomato puree
2 oz fresh mozzarella cheese
1 tbsp grated parmesan cheese
0.5 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
5 leaves fresh basil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium mixing bowl, combine the non-fat Greek yogurt and self-rising flour using a spatula until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and no longer sticky.
Roll the dough out into a 10-inch circle and transfer it to the prepared baking sheet.
In a small bowl, mix the tomato puree with garlic powder, dried oregano, sea salt, and black pepper.
Spread the seasoned tomato sauce evenly over the dough, leaving a small border for the crust.
Tear the fresh mozzarella into small pieces and distribute them over the sauce, then sprinkle with the grated parmesan cheese.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven, drizzle with olive oil, and top with fresh basil leaves before slicing.