YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat crust topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil for a classic aromatic bite.
INGREDIENTS
0.5 cup Nonfat Greek yogurt
0.5 cup Whole wheat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato sauce
3.5 oz Low-fat shredded mozzarella cheese
0.25 cup Fresh basil leaves
0.5 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.
Knead the dough on a lightly floured surface for 2-3 minutes until smooth and no longer sticky.
Roll the dough into a thin circle, approximately 8-10 inches in diameter, and place on the prepared baking sheet.
Bake the plain crust for 5-7 minutes until slightly firm.
Remove from oven and spread the tomato sauce evenly over the crust, leaving a small border.
Sprinkle with garlic powder, dried oregano, and then top with the shredded mozzarella cheese.
Return to the oven and bake for another 8-10 minutes until the cheese is bubbly and the edges are golden brown.
Remove from the oven, drizzle with olive oil, and top with fresh basil leaves before slicing.