YOUR SOLIN GENERATED RECIPE
Stone-baked whole wheat crust topped with vibrant tomato sauce and melted fresh mozzarella, finished with fragrant torn basil leaves for a classic Italian experience.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Garlic powder
1.5 oz Fresh mozzarella cheese
4 whole Fresh basil leaves
0.25 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the non-fat Greek yogurt, whole wheat flour, baking powder, and sea salt, stirring until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for approximately 2 minutes until the texture is smooth and elastic.
Roll the dough out into a 10-inch circle and place it onto the prepared baking sheet.
In a small bowl, whisk together the tomato puree, dried oregano, and garlic powder, then spread the mixture evenly over the dough.
Top the sauce with the sliced fresh mozzarella cheese and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven, garnish with fresh torn basil leaves, and drizzle with extra virgin olive oil before slicing into wedges.