YOUR SOLIN GENERATED RECIPE
Oven-baked Greek yogurt crust topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil leaves.
INGREDIENTS
0.75 cup non-fat Greek yogurt
0.5 cup self-rising flour
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 cup tomato sauce
0.25 tsp dried oregano
2.5 oz part-skim mozzarella cheese
1 tbsp grated parmesan cheese
0.25 cup fresh basil leaves
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the Greek yogurt, self-rising flour, garlic powder, and sea salt until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 1 to 2 minutes until the texture is smooth and elastic.
Roll the dough into a 10-inch circle and carefully place it onto the prepared baking sheet.
Spread the tomato sauce evenly over the crust, leaving a half-inch border around the edges, then sprinkle with dried oregano.
Top the sauce with the shredded part-skim mozzarella and the grated parmesan cheese.
Bake for 12 to 15 minutes until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and garnish with the fresh basil leaves and a crack of black pepper before slicing.