YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat and Greek yogurt crust topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil leaves.
INGREDIENTS
0.4 cup whole wheat flour
0.5 cup non-fat Greek yogurt
0.5 tsp baking powder
0.25 tsp sea salt
0.25 cup tomato puree
0.25 tsp dried oregano
0.25 tsp garlic powder
4 oz part-skim mozzarella cheese
5 whole fresh basil leaves
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the whole wheat flour, non-fat Greek yogurt, baking powder, and sea salt.
Stir until a dough forms, then turn it out onto a lightly floured surface and knead for 1-2 minutes until smooth.
Roll the dough into a thin circle, approximately 8-10 inches in diameter, and place it on the prepared baking sheet.
In a small bowl, mix the tomato puree with dried oregano and garlic powder, then spread it evenly over the dough.
Tear or slice the part-skim mozzarella and distribute it across the sauce.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove from the oven and immediately top with fresh basil leaves before slicing.