YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat crust topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil leaves for a classic aromatic bite.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.5 cup whole wheat flour
0.5 tsp baking powder
0.25 tsp sea salt
0.25 tsp garlic powder
0.25 cup tomato puree
3 oz fresh mozzarella cheese
5 whole fresh basil leaves
0.25 tsp black pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, sea salt, and garlic powder.
Stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 2-3 minutes until smooth.
Roll the dough into a 10-inch circle and transfer it to the prepared baking sheet.
Spread the tomato puree evenly over the dough, leaving a small border for the crust.
Tear or slice the fresh mozzarella and distribute it evenly across the top of the sauce.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from the oven and immediately top with fresh basil leaves and a sprinkle of black pepper before slicing.