YOUR SOLIN GENERATED RECIPE
High-Protein Classic Margherita Pizza
Oven-baked artisan crust topped with zesty tomato sauce, melted mozzarella, and fresh basil for a fragrant and satisfying Italian-inspired meal.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.33 cup Self-rising flour
2 oz Cooked chicken breast
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.13 tsp Garlic powder
2 oz Fresh mozzarella cheese
5 whole Fresh basil leaves
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the non-fat Greek yogurt and self-rising flour, stirring until a shaggy dough ball forms.
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until the texture is smooth and elastic.
Roll the dough into a thin 8-inch circle and place it onto the prepared baking sheet.
Pre-bake the crust for 8-10 minutes until it is just starting to turn golden and firm.
In a small bowl, whisk together the tomato puree, dried oregano, garlic powder, sea salt, and black pepper to create the sauce.
Spread the tomato sauce evenly over the pre-baked crust, leaving a small border for the edges.
Distribute the finely shredded cooked chicken breast over the sauce to add a boost of clean protein.
Top the pizza with slices of fresh mozzarella cheese, spacing them evenly across the surface.
Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is bubbly and melted.
Remove from the oven and immediately garnish with fresh basil leaves before slicing and serving hot.