YOUR SOLIN GENERATED RECIPE
High-Protein Pepperoni Pizza with Roasted Vegetables
Grilled artisanal pizza featuring a protein-packed Greek yogurt crust topped with zesty turkey pepperoni and fire-roasted vegetables for a smoky, charred finish.
INGREDIENTS
0.25 cup All-purpose flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Garlic powder
0.5 cup Nonfat Greek yogurt
0.25 cup Marinara sauce
0.25 cup Part-skim mozzarella cheese
7 slices Turkey pepperoni
0.5 cup Bell pepper
0.25 cup Red onion
0 tsp Extra virgin olive oil
0.25 tsp Dried oregano
PREPARATION
Preheat your pizza oven or outdoor grill to 500°F with a pizza stone inside if available.
Slice the bell peppers and red onions into thin strips, toss with olive oil, and roast on a small tray until the edges are slightly charred.
In a medium mixing bowl, whisk together the flour, baking powder, sea salt, and garlic powder.
Add the Greek yogurt to the dry ingredients and stir with a spatula until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
Roll the dough into a 10-inch circle on a piece of parchment paper or a floured pizza peel.
Spread the marinara sauce evenly over the dough, leaving a half-inch border for the crust.
Top with the mozzarella cheese, followed by the turkey pepperoni and the pre-roasted vegetables.
Carefully slide the pizza onto the hot stone or grill grates and cook for 5-8 minutes until the crust is golden brown and the cheese is bubbly.
Remove from heat, sprinkle with dried oregano, and let rest for 2 minutes before slicing.