Two-Ingredient-Dough Garden Pizza
Plain fat free Greek yogurt
Jarred fat-free marinara sauce
Shredded part-skim mozzarella cheese
2 spear(s), medium
Sweet mini baby bell pepper(s)
2 item(s), cut into thin rings
6 medium, halved
- Place a large sheet pan in the oven. Preheat the oven to 450°F (leave the pan in the oven as it heats).
- In a medium bowl, stir the flour and yogurt together with a wooden spoon until just combined. Knead the dough in the bowl with your hands until smooth, about 2 minutes. Place a large piece of parchment paper on a work surface and lightly sprinkle with flour. Turn the dough out onto the paper and roll into a 12-inch circle. Lift the dough, using the parchment paper, and carefully place it (still on the parchment) on the hot sheet pan. Bake until the crust starts to brown around the edges, about 8 minutes.
- Carefully remove the pan from the oven (leave the oven on). Spread the marinara over the dough, leaving a ½-inch border. Sprinkle the pizza evenly with cheese. Arrange the vegetables in a decorative pattern, resembling flowers or trees, on top of the cheese. Return the pan to the oven. Bake until the cheese is bubbly and starting to brown, 10 to 12 minutes. Cut the pizza into 4 wedges.
- Serving size: 1 wedge