Ingredients

The following ingredients have 4 Servings
  • 1 cup plain unsweetened Greek yogurt (fat-free or any milk fat %)
  • 1.5 cups self rising flour, plus 1-4 tablespoons more (see notes)
  • 1/2 cup pesto, divided (see recipe below)
  • 8 oz fresh mozzarella, thinly sliced
  • 1/2 cup freshly shredded Romano or Parmesan cheese (or 1/4 cup store-bought)
  • 2 plum tomatoes, thinly sliced
  • Olive oil spray
  • Optional: few pinches of Garlic powder, oregano, red pepper flakes
  • Optional: balsamic glaze
  • 1 cup fresh basil leaves, tightly packed (from 1 large bunch)
  • 1/4 cup freshly grated Parmesan or Romano cheese
  • 1/4 cup toasted pine nuts (optional)
  • 1 clove garlic
  • Zest of 1 lemon (optional)
  • Juice of 1/2 lemon (1 tablespoon, optional)
  • 1/4 cup high quality extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper , to taste

Instruction

  • Preheat oven to 425F. Line a large baking sheet (or 2 medium baking sheets) with parchment paper and spray with olive oil spray.
  • Make the dough: Combine 1 cup of Greek yogurt and 1.5 cups of self-rising flour in a medium bowl and mix with a spoon to make a rough crumbly dough. Then use your hands to knead it together until it is all combined into one smooth ball. Knead for 3-4 minutes, adding a tablespoon or two of flour if the dough is sticking to your hands a lot. Cover and let it rest while you prepare the rest of the toppings. It will not rise - that is okay.
  • Make the pesto: In a small food processor, pulse together the fresh basil, Parmesan cheese, pine nuts (if using), and garlic clove until everything is broken up into tiny pieces. Add the lemon juice and zest (if using), olive oil, salt, and pepper. Pulse a few times until well combined.
  • Make the pizza: Roll out the pizza dough to the shape of your baking pan(s), dusting your rolling pin with flour if needed. For a neat looking crust,tuck the edges of the dough underneath and press down with your fingers to form the rim. Transfer the pizza dough to the baking sheet lined with greased parchment paper.
  • Top the pizza: Spread half the pesto over the dough, top with mozzarella, fresh tomato slices, shredded Parmesan cheese, and a few sprinkles of oregano, garlic powder, or red pepper flakes, if using.
  • Bake the pizza: Place the pizza into the preheated oven and bake at 425F for 12-15 minutes, or until the edges of the pizza dough are a light golden color. Top with dollops of remaining fresh pesto. Allow to cool before slicing. Drizzle with balsamic glaze, if using.