YOUR SOLIN GENERATED RECIPE
Classic Margherita Pizza with Fresh Basil
Crispy sprouted grain crust topped with vibrant tomato sauce and melted mozzarella, finished with a fragrant scatter of fresh basil leaves.
INGREDIENTS
1 cup Non-fat Greek yogurt
0.5 cup Sprouted wheat flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.25 tsp Dried oregano
0.25 tsp Garlic powder
2 oz Fresh mozzarella cheese
0.25 cup Fresh basil leaves
1 tsp Extra virgin olive oil
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, sprouted wheat flour, baking powder, and sea salt until a dough forms.
Transfer dough to a lightly floured surface and knead for 1-2 minutes until smooth.
Roll the dough into a 10-inch circle and place it on the prepared baking sheet.
In a small bowl, mix the tomato puree with dried oregano and garlic powder.
Spread the tomato mixture evenly over the crust, leaving a small border.
Top with slices of fresh mozzarella cheese.
Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
Remove from the oven, brush the crust edges with olive oil, and top with torn fresh basil before serving.