Greek yogurt-based pizza recipe
Created by The Tesco Recipes team
Follow the trend and make pizza at home with this simple 2-ingredient dough. Upping the protein stakes, with Greek yogurt and flour, this dough comes together really easily, requiring minimal kneading and zero proving. We've topped with ham, mushrooms and mozzarella, but of course, add your personal favourites and tuck in!
See method- Serves 4
- Takes 25 mins
- 394 calories / serving
Ingredients
- 275g self-raising flour, plus extra for dusting
- 275g 0% fat Greek style yogurt
- 100g chestnut mushrooms, sliced
- 2 tsp olive oil
- 100g passata
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 60g ham, roughly torn
- 100g pizza mozzarella, finely sliced
- fresh basil leaves, to serve
- salad leaves, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1660kJ 394.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 1.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 55.8gProtein 21.2gFibre 3.9g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C and heat two non-stick baking sheets. To make the dough, put the flour in a large mixing bowl with a pinch of salt. Make a well in the centre and add the yogurt, stirring briskly to create a rough dough. Turn out onto the work surface and knead briefly until fairly smooth.
- Lightly dust the worksurface with flour. Cut the dough into two pieces and roll out into 30cm circles.
- Put the mushrooms in a small roasting tin and toss in the olive oil. Bake for 5 mins, until starting to brown. Carefully place the dough circles on the hot baking sheets and bake for 4-5 mins, until lightly risen and golden at the edges.
- Mix the passata with the garlic and season to taste. Remove the pizza bases from the oven. Carefully flip them over, divide the passata between them and spread the passata over using the back of a spoon. Sprinkle over the oregano, followed by the cooked mushrooms, ham and mozzarella. Return to the oven for 5-7 mins, or until the crust is golden and crisp and the cheese has melted. Cut the pizzas into slices and serve with fresh basil leaves and a big green salad, if you like.
- Tip: This dough is so versatile, use it to make flatbreads brushed with garlic oil or roll it out into small circles and grill for a couple of mins each side to make pitta breads.
- See more High-protein meals
