YOUR SOLIN GENERATED RECIPE
Stuffed Crust Pepperoni Pizza
Hand-stretched Greek yogurt dough baked until golden and bubbly, featuring a gooey cheese-stuffed rim and savory turkey pepperoni.
INGREDIENTS
0.25 cup self-rising flour
0.75 cup non-fat Greek yogurt
0.75 oz part-skim mozzarella cheese
10 slices turkey pepperoni
2 tbsp tomato sauce
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, stir together the non-fat Greek yogurt, self-rising flour, and sea salt until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 2 minutes until the texture is smooth and no longer sticky.
Roll the dough out into a 10-inch circle directly on the parchment paper.
Cut 0.5 oz of the mozzarella cheese into thin strips and place them around the perimeter of the dough, about half an inch from the edge.
Fold the edge of the dough over the cheese strips and press firmly to seal, creating the stuffed crust rim.
Spread the tomato sauce evenly over the center of the pizza and sprinkle with garlic powder and dried oregano.
Top the sauce with the remaining 1 oz of shredded mozzarella cheese and layer the turkey pepperoni slices on top.
Bake for 12 to 15 minutes until the crust is deeply golden and the cheese is melted and bubbling.