YOUR SOLIN GENERATED RECIPE
Stuffed Crust Pepperoni Pizza
Golden-baked whole wheat crust stuffed with gooey mozzarella and topped with zesty tomato sauce and savory turkey pepperoni for a protein-packed twist on a classic favorite.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.25 cup whole wheat flour
0.5 tsp baking powder
0.25 tsp sea salt
2 sticks light string cheese
2 tbsp tomato sauce
0.25 cup part-skim shredded mozzarella
5 slices turkey pepperoni
0.25 tsp dried oregano
0.25 tsp garlic powder
PREPARATION
Preheat your 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. Mix until a dough forms, then knead it gently on a floured surface for 1-2 minutes.
Roll the dough out into a thin circle, approximately 10 inches in diameter, directly on the parchment paper.
Cut the light string cheese sticks in half lengthwise. Place the pieces around the perimeter of the dough, about half an inch from the edge.
Fold the outer edge of the dough over the cheese sticks and press down firmly to seal the cheese inside the crust.
Spread the tomato sauce evenly over the center of the dough, then sprinkle with garlic powder and dried oregano.
Top with the shredded mozzarella and turkey pepperoni slices.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Allow the pizza to cool for 2 minutes before slicing and serving.