YOUR SOLIN GENERATED RECIPE
Oven-baked Greek yogurt crust topped with vibrant tomato sauce, fresh mozzarella, and aromatic basil leaves for a classic flavor profile with a protein boost.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup All-purpose flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
2 oz Fresh mozzarella
2 oz Cooked chicken breast
0.25 cup Fresh basil leaves
0.5 tsp Dried oregano
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, all-purpose flour, baking powder, and sea salt.
Mix until a dough forms, then transfer to a lightly floured surface and knead for 1-2 minutes.
Roll the dough into a 10-inch circle and place it on the prepared baking sheet.
Pre-bake the crust for 7 minutes until it starts to set.
Spread the tomato puree evenly over the crust, leaving a small border.
Sprinkle the garlic powder and dried oregano over the sauce.
Distribute the finely shredded cooked chicken breast over the sauce, then top with slices of fresh mozzarella.
Bake for another 10-12 minutes until the cheese is bubbly and the edges are golden brown.
Remove from the oven and garnish with fresh basil leaves before slicing.