YOUR SOLIN GENERATED RECIPE
Oven-baked high-protein dough topped with tangy tomato sauce and melted mozzarella, finished with crisp prosciutto and fragrant fresh basil leaves.
INGREDIENTS
0.5 cup Nonfat Greek yogurt
0.5 cup Self-rising flour
0.25 cup Tomato sauce
1.5 oz Part-skim mozzarella cheese
1 oz Prosciutto
1 tbsp Parmesan cheese
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Garlic powder
5 whole Fresh basil leaves
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the Greek yogurt, self-rising flour, sea salt, and garlic powder until a shaggy dough 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 10-inch circle and carefully move it onto the prepared baking sheet.
Brush the outer edges of the dough with olive oil and par-bake for 8 minutes to ensure a sturdy crust.
Remove the crust from the oven and spread the tomato sauce evenly across the center, leaving a small border.
Distribute the shredded mozzarella, torn pieces of prosciutto, and grated parmesan cheese over the sauce.
Return the pizza to the oven and bake for another 10-12 minutes until the crust is golden brown and the cheese is bubbly.
Top with fresh basil leaves before slicing and serving warm.