YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat and Greek yogurt crust topped with vibrant tomato sauce and bubbly melted mozzarella, finished with fragrant fresh basil for a classic Italian experience.
INGREDIENTS
0.5 cup Plain 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 Part-skim mozzarella cheese
0.75 oz Parmesan cheese
5 leaf Fresh basil
1 tsp Extra virgin olive oil
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 8-inch circle.
Place the crust on the 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 pre-baked crust.
Top with the mozzarella and parmesan.
Return to the oven for 8-10 minutes until the cheese is melted and the edges are golden brown.
Drizzle with olive oil and top with fresh basil leaves before slicing.