Ingredients
1cupall purpose or white whole wheat flour,plus more for dusting
1½tspbaking powder
½tspkosher salt
1cup0% Stonyfield Greek yogurt,not regular, drained if there’s any liquid
⅓cupsan marzano tomatoes,canned, crushed by hand
1small garlic clove,minced
¼tspkosher salt
pinchoregano,dried
fresh black pepper,to taste
4ozfresh mozzarella cheese,sliced thin and torn by hand
fresh basil,torn for topping
extra virgin olive oil,optional for drizzling
Preparation
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky for about 20 turns.
Preheat oven to 450 degrees F. If using a round pizza pan or sheet pan, spray with oil.
Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval.
Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
