YOUR SOLIN GENERATED RECIPE
Stone-baked high-protein dough topped with vibrant tomato sauce and melted part-skim mozzarella, finished with fragrant fresh basil leaves for a classic Italian experience.
INGREDIENTS
0.33 cup Non-fat Greek yogurt
0.25 cup All-purpose flour
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.25 tsp Garlic powder
4.5 oz Part-skim mozzarella cheese
0.25 tsp Extra virgin olive oil
5 leaves Fresh basil
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
In a medium-sized mixing bowl, combine the non-fat Greek yogurt, all-purpose flour, baking powder, and sea salt.
Transfer the mixture to a lightly floured surface and knead for 2 to 3 minutes until a smooth dough forms that is no longer sticky.
Use a rolling pin to roll the dough into a 10-inch circle and carefully transfer it to the prepared baking sheet.
In a small bowl, whisk together the tomato puree, dried oregano, and garlic powder, then spread it evenly over the pizza dough.
Sprinkle the shredded part-skim mozzarella cheese over the sauce and drizzle the extra virgin olive oil across the top.
Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from the oven and immediately top with the fresh basil leaves before slicing and serving.