YOUR SOLIN GENERATED RECIPE
Baked on a crispy Greek yogurt crust, this pizza features vibrant tomato sauce and bubbly mozzarella finished with fragrant fresh basil.
INGREDIENTS
0.75 cup Non-fat Greek yogurt
0.25 cup All-purpose flour
1 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.25 tsp Garlic powder
0.25 tsp Dried oregano
1.5 oz Part-skim mozzarella cheese
5 whole Fresh basil leaves
0.25 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper, lightly greasing it with the olive oil.
In a medium mixing bowl, stir together the Greek yogurt, flour, baking powder, and sea salt until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2 minutes until the texture is smooth and elastic.
Roll the dough into a 10-inch round and carefully transfer it to the prepared baking sheet.
In a small bowl, whisk the tomato puree with garlic powder and dried oregano, then spread it evenly over the crust.
Sprinkle the shredded part-skim mozzarella cheese across the top of the sauce.
Bake for 12 to 15 minutes until the edges are golden brown and the cheese is melted and slightly charred.
Top with hand-torn fresh basil leaves and slice into wedges before serving warm.