YOUR SOLIN GENERATED RECIPE
Baked high-protein dough topped with zesty tomato sauce and melted mozzarella, finished with fragrant fresh basil for a classic Italian experience.
INGREDIENTS
0.5 cup Nonfat Greek yogurt
0.5 cup All-purpose flour
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Garlic powder
3 oz Low-moisture part-skim mozzarella cheese
6 whole Fresh basil leaves
0.25 tsp Extra virgin olive oil
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, stir together the Greek yogurt, flour, baking powder, and sea salt until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth and elastic.
Roll the dough into a 10-inch round and transfer it to the prepared baking sheet.
In a small bowl, combine the tomato puree, dried oregano, and garlic powder.
Spread the tomato mixture over the dough, leaving a small border for the crust.
Top evenly with the shredded mozzarella cheese.
Bake for 12-15 minutes until the crust is golden and the cheese is melted and bubbly.
Drizzle with olive oil and scatter the fresh basil leaves over the top before slicing.