Ingredients
For Pizza Base:
- 1 1/4 cups self-raising flour
- 3/4 teaspoon fine kosher salt
- 1 1/4 cups plain Greek yogurt
Toppings:
- 3-4 garlic cloves, pressed and divided
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon chili flakes
- 2 cups cherry or grape tomatoes, quartered
- 8 ounces mozzarella pearls (one packet)
- Fresh basil leaves, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a round pizza pan or large baking sheet by lining it with parchment paper and drizzling with a little olive oil to prevent sticking.
- Make Dough: In a large bowl, combine 1 1/4 cups self-raising flour and 3/4 teaspoon fine kosher salt. Add 1 1/4 cups plain Greek yogurt and stir with a spatula until a crumbly mixture forms. Then, use your hands to bring the dough together into a ball.
- Knead Dough: Transfer the dough to a floured surface and knead it gently for about 2 minutes until it becomes smooth and elastic. Avoid over-kneading to keep the crust tender.
- Shape Crust: Roll out the dough with a rolling pin into a 12-14 inch circle. Place it onto the prepared parchment-lined baking sheet. You can use your fingers to gently spread and shape the dough evenly and round if needed.
- Prepare Garlic Oil & Bake Base: In a small bowl, mix 3 tablespoons extra-virgin olive oil, 2 pressed garlic cloves (from the total 3-4 cloves), 1 teaspoon Italian seasoning, and 1 teaspoon chili flakes. Brush this seasoned oil generously over the dough base. Bake the crust in the preheated oven for 10-12 minutes until lightly golden.
- Prepare Tomato Topping: While the crust bakes, combine the remaining pressed garlic cloves with 3 tablespoons olive oil and 2 cups quartered cherry or grape tomatoes in a medium bowl. Stir gently to mix.
- Assemble Pizza: Remove the partially baked crust from the oven and spread the tomato-garlic mixture evenly over the surface. Scatter 8 ounces mozzarella pearls on top.
- Bake Final Pizza: Return the assembled pizza to the oven and bake at 425°F for 16 minutes or until the mozzarella is melted and bubbly. For extra color and texture, broil for 1-2 minutes to get golden edges on the cheese.
- Garnish & Serve: Remove from oven, top with fresh basil leaves to taste, slice, and serve warm for a fresh and flavorful bruschetta-inspired pizza experience.
Notes
- Use all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt as a substitute if you don’t have self-raising flour.
- Both full-fat and low-fat Greek yogurt work well in the dough.
- Fresh mozzarella pearls can be replaced with torn fresh mozzarella if preferred.
- Seeded Roma tomatoes can be used instead of cherry or grape tomatoes.
- If the dough feels dry, add a little extra yogurt, one spoonful at a time, to bring it together.
- Do not over-knead the dough as it can make the crust tough.
- Drain excess liquid from the tomato mixture to prevent soggy crust.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in oven or microwave.
- Freeze leftover slices up to 3 months for convenient future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
- Diet: Halal
