YOUR SOLIN GENERATED RECIPE
Crispy whole-wheat Greek yogurt crust topped with vibrant tomato sauce and bubbly fresh mozzarella, finished with fragrant torn basil leaves.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.25 cup Whole wheat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
3 oz Fresh mozzarella cheese
5 leaves Fresh basil
0.25 tsp Extra virgin olive oil
0.25 tsp Dried oregano
0.25 tsp Garlic powder
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.
Stir until a dough forms, then knead on a lightly floured surface for 2-3 minutes.
Roll the dough into a thin circle and place it on the prepared baking sheet.
Brush the dough with olive oil and pre-bake for 8 minutes until slightly firm.
Spread the tomato puree over the crust and sprinkle with garlic powder and dried oregano.
Tear the fresh mozzarella into small pieces and distribute evenly over the sauce.
Bake for another 10-12 minutes until the cheese is melted and bubbly.
Remove from the oven and top with fresh basil leaves before slicing.