YOUR SOLIN GENERATED RECIPE
Baked whole-wheat Greek yogurt crust topped with savory shredded chicken, vibrant tomato sauce, and melted fresh mozzarella for a bubbly and satisfying finish.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.25 cup White whole wheat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
3 oz Cooked shredded chicken breast
0.25 cup Tomato puree
0.5 tsp Dried oregano
0.5 oz Fresh mozzarella cheese
4 leaf Fresh basil
0.25 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, white whole wheat flour, baking powder, and sea salt until a dough forms.
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until smooth.
Roll the dough into a thin circle and place it on the prepared baking sheet.
Spread the tomato puree evenly over the dough, leaving a small border for the crust, and sprinkle with dried oregano.
Distribute the cooked shredded chicken breast over the sauce followed by the sliced fresh mozzarella cheese.
Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and melted.
Remove from the oven, top with fresh basil leaves, and drizzle with extra virgin olive oil before slicing.