"Italian flag" pizza

riginthering
riginthering Posts: 67
in Recipes
Ingredients:

Crust:
1 cup Plain greek yogurt
1 cup whole wheat flour
1 /2 tsp baking powder

Pesto:
1 cup pine nuts
1 bunch basil
1 bulb garlic, crushed
1/2 - 3/4 cup extra virgin olive oil
Sea salt to taste

Topping:
Grape tomatoes, sliced vertically in half
Fresh mozarella

Mix the dough by hand until doughy. Cover tightly with cling wrap and stick in fridge.

Blend all the pesto ingredients together, drizzling in the oil last so it emulsifies. Add as much as you need to get the desired consistency, without it becoming too glistening.

Roll out the dough to about 1/4 inch thickness on a non-stick cookie sheet. Spread a light layer of the pesto and dot with slices of mozarella and grape tomato halves.

Serve with salad. Serves about 4.

Replies

  • VulcanLover
    VulcanLover Posts: 53
    Bump
    Also--cal breakdown?
  • riginthering
    riginthering Posts: 67
    Well, its kind of tricky because the recipe makes more pesto than you actually need, and because it depends on how thickly you "dot" the cheese.

    An eighth of the crust is about 62 calories. A tablespoon of pesto is 36 calories. The grape tomatoes aren't gonna be significant, so the real weight is gonna be in how you distribute the cheese.

    My local pizza joint also alternates the mozzarella with feta.

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