YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat dough topped with tangy tomato sauce and melted mozzarella, finished with the fragrant aroma of fresh basil.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Garlic powder
0.25 cup Tomato sauce
0.25 tsp Dried oregano
3.5 oz Part-skim mozzarella cheese
1 tbsp Fresh basil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, sea salt, and garlic powder until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until the texture is smooth and elastic.
Roll the dough into a 10-inch circle and carefully transfer it to the prepared baking sheet.
Spread the tomato sauce evenly over the crust, leaving a small border around the edges for the crust to rise.
Sprinkle the dried oregano over the sauce and top with the shredded or sliced mozzarella cheese.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from the oven and garnish with freshly chopped basil leaves before slicing into wedges.