Yogurt-Dough Margherita Pizza
# Yogurt-Dough Margherita Pizza
This small pizza uses equal volumes of self-rising flour and thick Greek yogurt for a quick crust. A brief prebake gives the soft dough enough structure to hold tomato sauce and cheese without leaving the center gummy. Measure the flour by spooning it into the cup and leveling it; packing the cup can make the dough dry.
## Yield and timing
Makes 1 eight-inch pizza, or 2 servings. Preparation: 15 minutes. Cooking: 13–17 minutes. Oven: 450°F (230°C).
## Equipment
– Rimmed baking sheet
– Parchment paper
– Medium mixing bowl
– Measuring cups and spoons
– Fork and flexible spatula
– Rolling pin or clean hands
– Instant-read thermometer, optional
## Ingredients
### Crust
– 1/2 cup (60 g) self-rising flour, plus 1 tablespoon for handling if needed
– 1/2 cup (120 g) plain nonfat Greek yogurt, thick rather than pourable
– 1 teaspoon olive oil, for brushing
### Topping
– 1/4 cup (60 ml) smooth tomato pizza sauce
– 1/2 teaspoon dried oregano
– 1/8 teaspoon garlic powder
– 2/3 cup (75 g) shredded part-skim mozzarella
– 6 small fresh basil leaves, torn after baking
– 1 teaspoon grated Parmesan, optional
## Method
1. Put a rack in the lower third of the oven and heat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment. Do not place parchment directly on an oven rack or under a broiler.
2. Stir the self-rising flour and yogurt together with a fork until shaggy. Press and fold the mixture in the bowl for about 1 minute, just until no dry pockets remain. If it is very sticky, work in additional flour 1 teaspoon at a time, using no more than 1 tablespoon. The dough should remain soft.
3. Set the dough on the prepared sheet. With lightly floured hands or a rolling pin, shape it into an eight-inch round about 1/4 inch thick. Pinch a slightly raised rim around the edge. Prick the center six to eight times with a fork, leaving the rim intact. Brush the surface with olive oil.
4. Prebake for 6–8 minutes, until the surface looks dry and the bottom has begun to color. Carefully remove the sheet. If a large bubble formed, press it down with the back of a spoon.
5. Spread the sauce over the crust, leaving a 1/2-inch border. Sprinkle with oregano and garlic powder, then distribute the mozzarella evenly. Return the pizza to the oven for 7–9 minutes, until the cheese is fully melted, the rim is golden, and the base is firm enough to lift with a spatula. The breadlike center should have no wet dough; if checked with a thermometer, aim for about 190°F (88°C).
6. Rest for 3 minutes so the cheese settles. Add basil and optional Parmesan, then cut into four wedges. Serve two wedges per person.
## Storage and substitutions
Refrigerate cooled leftovers in a covered container within 2 hours and use within 3 days. Reheat on a baking sheet at 375°F (190°C) until steaming hot, about 6–8 minutes. Freezing is possible for up to 1 month, although the yogurt crust softens after thawing.
For whole-milk Greek yogurt, use the same amount; avoid regular pourable yogurt because it can make the dough sticky. If self-rising flour is unavailable, whisk 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and 1/8 teaspoon fine salt. Provolone can replace mozzarella. Keep the total amount of wet sauce at 1/4 cup so the compact crust bakes through.
