YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat crust topped with tangy tomato sauce, creamy mozzarella, and tender chicken for a high-protein twist on the classic Italian favorite.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup whole wheat flour
0.5 tsp baking powder
0.25 tsp sea salt
3 oz cooked chicken breast
0.25 cup tomato sauce
1 oz fresh mozzarella cheese
4 leaves fresh basil
0.5 tsp dried oregano
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, whole wheat flour, baking powder, and sea salt until a dough forms.
Knead the dough on a lightly floured surface for 2 minutes, then roll it out into a thin circle.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Top with the shredded chicken breast and torn pieces of fresh mozzarella.
Sprinkle with dried oregano and bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
Remove from the oven and garnish with fresh basil leaves before slicing into wedges.