YOUR SOLIN GENERATED RECIPE
Oven-baked Greek yogurt flatbread topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil leaves.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup White whole wheat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Garlic powder
0.25 cup Tomato puree
0.25 tsp Dried oregano
3 oz Part-skim mozzarella cheese
1 tsp Extra virgin olive oil
5 leaves Fresh basil
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, flour, baking powder, sea salt, and garlic powder until a dough forms.
Transfer dough to a floured surface and knead for 1-2 minutes, then roll into a thin circle.
Place the dough on the baking sheet and bake for 8 minutes until slightly firm.
Spread the tomato puree over the crust and sprinkle with dried oregano.
Top with shredded mozzarella cheese and return to the oven for 10-12 minutes until the cheese is bubbly and golden.
Remove from oven, drizzle with olive oil, and garnish with fresh basil leaves before slicing.