YOUR SOLIN GENERATED RECIPE
Baked whole-grain crust topped with vibrant tomato sauce and melted fresh mozzarella, finished with fragrant basil leaves for a classic Italian experience.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
0.13 cup Tomato puree
0.25 tsp Dried oregano
0.25 tsp Garlic powder
3 oz Fresh mozzarella cheese
4 leaves Fresh basil
1 tsp Extra virgin olive oil
PREPARATION
Preheat your 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.
Transfer the dough to a lightly floured surface and knead for 2 minutes, then roll it into a thin 8-inch circle.
Place the dough on the prepared baking sheet and bake for 8 minutes until slightly firm.
Mix the tomato puree with dried oregano and garlic powder, then spread it evenly over the par-baked crust.
Top with sliced fresh mozzarella and drizzle with the extra virgin olive oil.
Return to the oven for 10-12 minutes until the cheese is bubbly and the edges are golden brown.
Remove from the oven and top with fresh basil leaves before serving.