YOUR SOLIN GENERATED RECIPE
Crispy whole-wheat Greek yogurt crust topped with zesty tomato sauce, lean chicken, and melted fresh mozzarella, finished with fragrant basil leaves.
INGREDIENTS
0.33 cup Non-fat Greek yogurt
0.33 cup Whole wheat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
3 oz Cooked chicken breast
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Garlic powder
2 oz Fresh mozzarella cheese
4 leaf Fresh basil
1 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, combine the non-fat Greek yogurt, whole wheat flour, baking powder, and sea salt until a dough ball forms.
Place the dough on a lightly floured surface and roll it out into a thin 8-inch circle.
Transfer the crust to the prepared baking sheet and par-bake for 5 minutes to ensure a crispy base.
Remove from the oven and spread the tomato puree evenly over the crust, leaving a small border for the crust.
Sprinkle the dried oregano, garlic powder, and finely diced cooked chicken breast over the sauce layer.
Top the pizza with the slices of fresh mozzarella cheese, spacing them evenly.
Bake for an additional 8 to 10 minutes until the cheese is bubbly and the crust edges are golden brown.
Remove from the oven, garnish with fresh basil leaves, and drizzle with extra virgin olive oil before serving.