Caprese Pizza

Ahhh tomato, basil, and mozzarella. I just love fresh mozzarella and I’ve even attempted to make it myself but had no luck, unfortunately. I’ve even tried growing my own tomatoes and basil in a garden and for some reason, I only have luck growing herbs. Maybe, I should just have an herb garden? Who knows… When you don’t have a green thumb like me, I just make a quick trip to the grocery store and pick up some tomatoes and basil. 🙂

The pizza dough is simple equal parts flour and greek yogurt. You’ve probably seen this recipe floating around on the Internet before, it’s pretty famous.

If you don’t want to make a whole pizza you can scale the pizza dough recipe down.

1/4 cup greek yogurt + 1/4 cup of self-rising flour

1/2 cup greek yogurt + 1/2 cup of self-rising flour

1 cup of greek yogurt + 1 cup of self-rising flour

You get the idea. I like to use 1/2 cup because it’s just the right amount for me. If you’re feeding a family of 4 then use a cup or maybe 2 cups. Everyone could even make their own individual pizzas using this recipe.

The dough will not look like it’s all combined in a bowl after mixing. That’s when you take the dough out of the bowl and mix it with your hands to combine it. I just like to start it off in a bowl.

Next, the toppings go on. Pesto + Mozzarella + Tomatoes + Basil. If you want to save on points used crushed tomatoes instead of pesto. (same amount)

Don’t worry if you can’t get the dough into the perfect round circle. I always have problems with that myself, if it isn’t round, it’s rustic then! 🙂

Caprese Pizza

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• Author: Jenna
• Yield: 1 1x

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Ingredients

• 1/2 cup of self-rising flour
• 1/2 cup of nonfat plain Greek yogurt (plain)
• 5 fresh basil leaves, cut into thin strips
• 1 roma tomato, sliced 1 oz part-skim  mozzarella cheese
• 1 tablespoon of store-bought or homemade pesto. (I used Classico)

Extra Toppings: (optional) 

• Parmesan Cheese
• salt and pepper to taste
• Olive Oil for drizzling

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Instructions

Preheat oven to 425 degrees. Mix the greek yogurt and flour together in a bowl until well combined. Lay the dough out onto a floured work surface and roll the dough out into a pizza shape. Slice the roma tomato. Top the pizza dough with pesto and spread the cheese evenly over the pizza.

Spread the sliced tomatoes evenly around the pizza. Place in oven and bake for 15 minutes.  Sprinkle the basil over the cheese. Season the pizza with salt and pepper.

Serving Size: 1 whole pizza 

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Notes

myWW points: Blue Points: 10; Green Points: 11;  Purple Points: 10

Nutrition

• Serving Size: 1 pizza