Ingredients
Units
Scale
For the dough:
- 3 1/2 cups AP flour (or Italian flour)
- 2 cups plain yogurt
- 1 tablespoon olive oil
- 1 1/2 teaspoon kosher salt
For the toppings:
- 2 tomatoes, sliced
- Fresh basil
- 1/2 cup fresh mozzarella, sliced
- 1/2 cup scallions, chopped
- 1/2 cup Romano cheese, grated
- 2 tablespoons dried oregano
- Salt and pepper to taste
- Olive oil
Instructions
- In a large bowl, combine ingredients for the dough. Once the yogurt has been absorbed, knead the dough with your hands. The dough will be sticky.
- Transfer over to a well-floured surface and knead until smooth and no longer sticks to your hands, about 5 minutes. Note: Add as much flour as you need to make the dough nice and soft; it may take another cup all together). At this point you can use the dough immediately, or wrap in cling film and keep in the refrigerator for up to 2 days.
- Preheat oven to 450 degrees F.
- Divide the dough in half and shape into a round disc. Use a well-floured rolling pin to shape each disc into a thin round.
- Carefully transfer the prepared doughs onto a pizza stone or pizza pan. Blind bake the doughs for about 3-4 minutes. Fix each pie with your desired toppings (except the basil or it will burn), and return to the oven. If you’re using a preheated pizza stone, it will only take about 8-10 minutes to cook, if you are using a pizza pan it may take a little longer. Bake the pies until they are golden around the edges and bubbling. Sprinkle with fresh basil and cut into wedges. Serve and enjoy!
Notes
*Adapted from Margaritaville: The Cookbook
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
Nutrition
- Serving Size: 1
