YOUR SOLIN GENERATED RECIPE
Oven-baked Greek yogurt crust topped with zesty tomato sauce, lean shredded chicken, and bubbly fresh mozzarella, finished with fragrant basil leaves.
INGREDIENTS
0.25 cup Non-fat Greek yogurt
0.25 cup All-purpose flour
0.25 tsp Baking powder
0.13 tsp Sea salt
3 oz Cooked chicken breast
0.25 cup Tomato puree
0.5 tsp Dried oregano
1 clove Garlic
1.5 oz Fresh mozzarella cheese
1 tbsp Parmesan cheese
5 leaves Fresh basil
0.5 tsp Extra virgin olive oil
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, flour, baking powder, and sea salt until a dough forms.
Knead the dough on a lightly floured surface for 2 minutes until smooth, then roll into a thin 8-inch circle.
Place the dough on the baking sheet and par-bake for 5 minutes.
In a small bowl, mix the tomato puree with minced garlic and dried oregano.
Spread the sauce over the par-baked crust, then layer the finely shredded cooked chicken evenly across the surface.
Top with sliced fresh mozzarella and grated Parmesan cheese.
Bake for an additional 8-10 minutes until the cheese is melted and the crust is golden brown.
Drizzle with olive oil and garnish with fresh basil leaves before slicing.