YOUR SOLIN GENERATED RECIPE
Crispy whole-wheat crust topped with vibrant tomato sauce and bubbly fresh mozzarella, finished with a fragrant drizzle of olive oil and aromatic basil.
INGREDIENTS
0.25 cup Whole wheat flour
0.5 cup Non-fat Greek yogurt
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.25 tsp Dried oregano
0.25 tsp Garlic powder
3.5 oz Fresh mozzarella cheese
0 tsp Extra virgin olive oil
5 leaf Fresh basil
PREPARATION
Preheat your oven to 450°F and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the whole wheat flour, Greek yogurt, baking powder, and sea salt until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until the texture is smooth and elastic.
Roll the dough into an 8-inch circle and carefully transfer it to the prepared baking sheet.
In a small bowl, whisk together the tomato puree, dried oregano, and garlic powder, then spread it evenly over the pizza dough.
Tear or slice the fresh mozzarella and arrange the pieces over the sauce.
Bake for 12-15 minutes until the crust is golden brown and the cheese is melted and slightly browned.
Remove from the oven, drizzle with extra virgin olive oil, and garnish with fresh basil leaves before serving.