YOUR SOLIN GENERATED RECIPE
Artisanal whole wheat crust baked with a zesty tomato sauce and creamy fresh mozzarella, finished with a fragrant scatter of hand-torn basil.
INGREDIENTS
0.5 cup whole wheat flour
0.75 cup non-fat Greek yogurt
0.5 tsp baking powder
0.25 tsp sea salt
0.25 cup tomato sauce
2.5 oz fresh mozzarella cheese
1 tsp extra virgin olive oil
4 whole fresh basil leaves
0.13 tsp dried oregano
0.13 tsp garlic powder
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, and sea salt.
Add the Greek yogurt to the dry ingredients and stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic.
Roll the dough out into a 10-inch circle and carefully place it onto the prepared baking sheet.
Lightly brush the outer edges of the dough with the extra virgin olive oil.
Bake the plain crust in the oven for 8 minutes to ensure a crisp base.
Remove from the oven and spread the tomato sauce evenly over the center, leaving a small border for the crust.
Sprinkle the garlic powder and dried oregano over the sauce, then top with sliced or torn fresh mozzarella.
Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is bubbly and the edges are golden brown.
Remove from the oven and garnish with the fresh basil leaves before slicing and serving warm.