YOUR SOLIN GENERATED RECIPE
Garden Vegetable Pizza with Basil
Crispy whole wheat flatbread topped with a creamy tomato base and melted mozzarella, finished with vibrant garden vegetables and fragrant basil.
INGREDIENTS
1 medium high-protein whole wheat flatbread
0.5 cup non-fat Greek yogurt
0.5 cup organic tomato puree
0.75 cup shredded part-skim mozzarella cheese
0.5 cup sliced bell peppers
0.5 cup sliced mushrooms
0.25 cup sliced red onion
1 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
10 leaves fresh basil
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a small mixing bowl, whisk together the non-fat Greek yogurt and organic tomato puree until the sauce is smooth and creamy.
Place the high-protein flatbread on the prepared baking sheet and spread the tomato-yogurt mixture evenly across the surface.
Season the sauce layer with dried oregano, sea salt, and black pepper for an aromatic base.
Evenly distribute the shredded part-skim mozzarella cheese over the sauce, ensuring it reaches near the edges.
Arrange the sliced bell peppers, mushrooms, and red onions on top of the cheese layer.
Bake the pizza for 10 to 12 minutes until the edges are crispy and the cheese is bubbly and golden brown.
Remove from the oven and garnish with fresh basil leaves before slicing into wedges to serve.