Name: Stuffed crust veggie pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1/2 cup nonfat Greek yogurt; 1/3 cup light string cheese, halved lengthwise and cut into 2-inch pieces; 2 tbsp marinara sauce; 1/3 cup shredded part-skim mozzarella; 2 oz white button mushrooms, sliced; 1/4 green bell pepper, diced; 2 tbsp red onion, diced; 3/4 tsp Italian seasoning; 1/2 tsp salt; 8 olive oil cooking sprays

Instructions

Prep 25 min · Cook 20 min

Preheat the oven to 425°F. Line a half-sheet pan with parchment paper. Lightly coat a small skillet with half of the cooking spray over medium-high heat. Add the mushrooms, bell pepper, and onion with a pinch of the salt. Sauté until the vegetables are softened and any liquid from the mushrooms has evaporated, about 6 minutes. Remove from the heat.
In a bowl, stir together the flour, baking powder, and half the remaining salt. Add the Greek yogurt and stir until a dough forms. Turn out onto a lightly floured surface and knead briefly until smooth.
Lightly coat the center of the parchment paper with the remaining cooking spray. Press the dough into a 7-inch circle on the parchment, leaving the edges slightly thicker. Lay the string cheese pieces end to end in a circle about 1/2 inch from the edge. Fold the dough edge over the cheese, pressing firmly to seal the seam to the base of the pizza. Sprinkle the crust edge with half the remaining salt.
Spread the marinara sauce over the center of the pizza. Sprinkle with Italian seasoning and the rest of the salt. Evenly distribute the sautéed vegetables. Finish with the shredded mozzarella. Bake on the lower-middle rack until the crust is deep golden and the mozzarella is bubbling with brown spots, about 12 to 15 minutes. Let rest for 2 minutes before slicing. Done when crust is golden and cheese is bubbling.

Nutrition

Ingredients

Instructions

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