YOUR SOLIN GENERATED RECIPE
Stone-baked whole wheat and Greek yogurt crust topped with vibrant tomato sauce and bubbly mozzarella, finished with fragrant fresh basil leaves.
INGREDIENTS
0.75 cup Nonfat Greek yogurt
0.25 cup Whole wheat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
1 clove Garlic
3 oz Part-skim mozzarella cheese
5 leaves Fresh basil
0.5 tsp Dried oregano
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or preheat a pizza stone.
In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, and sea salt.
Stir until a shaggy dough forms, then transfer to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
Roll the dough out into a 10-inch circle and carefully transfer it to your prepared baking sheet or stone.
In a small bowl, mix the tomato puree with the minced garlic and dried oregano.
Spread the tomato mixture evenly over the dough, leaving a small border for the crust.
Sprinkle the shredded part-skim mozzarella cheese over the sauce.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and immediately top with the fresh basil leaves before slicing and serving.