YOUR SOLIN GENERATED RECIPE
Stone-baked crust topped with vibrant tomato sauce, creamy mozzarella, and tender chicken, finished with a fragrant scattering of fresh basil leaves.
INGREDIENTS
0.33 cup All-purpose flour
0.25 cup Nonfat Greek yogurt
0.5 tsp Baking powder
0.25 tsp Sea salt
3 oz Cooked chicken breast
0.25 cup Tomato puree
1.5 oz Part-skim mozzarella cheese
1 tsp Extra virgin olive oil
0.25 cup Fresh basil leaves
0.25 tsp Dried oregano
PREPARATION
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, combine flour, Greek yogurt, baking powder, and sea salt to form a dough ball.
Knead the dough on a lightly floured surface for 1-2 minutes until smooth.
Roll the dough into a thin circle and place it on the prepared baking sheet.
Brush the edges with olive oil and spread the tomato puree evenly over the center.
Top with shredded chicken, mozzarella cheese, and dried oregano.
Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
Remove from oven and top with fresh basil leaves before slicing.