YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat and Greek yogurt crust topped with tangy tomato sauce and bubbly fresh mozzarella, finished with aromatic basil for a fragrant, crispy finish.
INGREDIENTS
0.5 cup whole wheat flour
0.5 cup non-fat Greek yogurt
1 tsp baking powder
0.25 tsp sea salt
0.25 cup tomato sauce
3.5 oz fresh mozzarella cheese
1 tbsp grated parmesan cheese
0.25 tsp dried oregano
4 whole fresh basil leaves
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, stir together the whole wheat flour, Greek yogurt, baking powder, and sea salt until a dough forms.
Knead the dough on a lightly floured surface for 2 minutes until smooth.
Roll the dough into a thin 10-inch circle and place it on the prepared baking sheet.
Spread the tomato sauce over the dough, leaving a small border for the crust.
Tear the fresh mozzarella into small pieces and distribute them evenly over the sauce.
Sprinkle with grated parmesan and dried oregano.
Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
Top with fresh basil leaves before slicing and serving.