Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (15g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) plain Greek yogurt, room temperature
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (120ml) tomato sauce
  • 8 oz (225g) fresh mozzarella cheese
  • 1/4 cup (10g) fresh basil leaves
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) dried oregano

Instructions:

  1. Combine flour, baking powder, and salt in a bowl. Stir in the Greek yogurt and olive oil until a shaggy dough forms. Knead on a floured surface for 2–3 minutes until the dough feels smooth and elastic.
  2. Divide the dough into 4 equal portions. Use a rolling pin to flatten each piece into an oval shape, roughly 1/4 inch thick. Place them on a parchment-lined baking sheet.
  3. Brush the edges of the dough with olive oil. Spread 2 tbsp (30ml) of tomato sauce in the center, leaving a 1-inch border. Arrange mozzarella slices evenly across the sauce and sprinkle with dried oregano.
  4. Bake in a preheated 425°F (220°C) oven for 10–13 minutes until the cheese is bubbling and the edges are mahogany-brown.
  5. Remove from the oven and immediately top with fresh, torn basil leaves. Drizzle with a small amount of extra virgin olive oil and a pinch of salt.