YOUR SOLIN GENERATED RECIPE
Hand-stretched Greek yogurt dough topped with vibrant tomato sauce and bubbly mozzarella, finished with a fragrant basil chiffonade.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.25 cup self-rising flour
0.25 tsp sea salt
0.25 tsp garlic powder
0.25 cup tomato puree
3 oz part-skim mozzarella cheese
0.5 tsp extra virgin olive oil
5 leaves fresh basil
1 tsp balsamic glaze
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the non-fat Greek yogurt, self-rising flour, sea salt, and garlic powder until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until the texture is smooth and elastic.
Roll the dough into an 8-inch circle and transfer it to the prepared baking sheet.
Brush the outer edge of the dough with the extra virgin olive oil.
Spread the tomato puree over the center of the dough, leaving a small border for the crust.
Sprinkle the part-skim mozzarella cheese evenly over the sauce.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
Top with the fresh basil leaves and a drizzle of balsamic glaze before serving.