YOUR SOLIN GENERATED RECIPE
Baked whole-wheat and Greek yogurt crust topped with vibrant tomato sauce and bubbly fresh mozzarella, finished with fragrant basil leaves.
INGREDIENTS
0.33 cup Whole wheat flour
0.75 cup Non-fat Greek yogurt
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
1 tsp Dried oregano
0.25 tsp Garlic powder
3 oz Fresh mozzarella cheese
4 leaves Fresh basil
0 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, and sea salt.
Add the Greek yogurt to the dry ingredients and stir with a spatula until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead by hand for about 2 minutes until smooth.
Roll the dough into a thin 10-inch circle and place it on the prepared baking sheet.
Par-bake the crust in the oven for 8 minutes until it is set and just beginning to firm up.
While the crust bakes, mix the tomato puree with the dried oregano and garlic powder in a small bowl.
Remove the crust from the oven, spread the tomato sauce evenly to the edges, and top with torn pieces of fresh mozzarella.
Return the pizza to the oven and bake for another 10-12 minutes until the cheese is melted and the crust is golden.
Drizzle with extra virgin olive oil and garnish with fresh basil leaves before slicing.