YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat Greek yogurt crust topped with vibrant tomato sauce and melted mozzarella, finished with the aroma of fragrant fresh basil leaves.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
1 tsp Baking powder
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 cup Tomato puree
3 oz Part-skim mozzarella cheese
1 tsp Extra virgin olive oil
5 whole Fresh basil leaves
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
In a medium mixing bowl, combine the non-fat Greek yogurt, whole wheat flour, baking powder, garlic powder, and sea salt.
Stir until a shaggy dough forms, then transfer to a lightly floured surface.
Knead the dough for 2-3 minutes until it becomes smooth and elastic; if it is too sticky, add a teaspoon of flour at a time.
Roll the dough into a 10-inch circle and place it onto the prepared baking sheet.
Pre-bake the crust for 6 minutes to ensure it stays crisp under the toppings.
Remove from the oven and spread the tomato puree evenly over the center, leaving a half-inch border for the crust.
Sprinkle the shredded part-skim mozzarella cheese over the sauce and brush the outer edges of the dough with extra virgin olive oil.
Return to the oven and bake for 8-10 minutes until the cheese is melted and bubbly and the edges are golden brown.
Remove from the oven, top with fresh basil leaves, and let sit for 2 minutes before slicing.