YOUR SOLIN GENERATED RECIPE
Oven-baked high-protein dough topped with vibrant tomato sauce and melted fresh mozzarella, finished with fragrant basil leaves for a crisp and savory bite.
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
0.25 tsp Garlic powder
0.25 tsp Dried oregano
2.5 oz Fresh mozzarella cheese
0.25 cup Fresh basil leaves
1 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, and sea salt 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 no longer sticky.
Roll the dough out into a 10-inch circle and carefully place it onto the prepared baking sheet.
In a small bowl, whisk together the tomato puree, garlic powder, and dried oregano to create a clean, simple sauce.
Spread the tomato sauce evenly over the surface of the dough, leaving a half-inch border around the edge for the crust.
Tear the fresh mozzarella into small pieces and distribute them evenly over the sauce.
Bake for 12 to 15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and immediately top with fresh basil leaves to allow them to wilt slightly from the heat.
Drizzle the extra virgin olive oil over the top before slicing into wedges and serving warm.