High Protein Cheesy Garlic Pizza (Print Version)

# Ingredients:

→ For the Pizza Dough

01 - 70g all-purpose flour (or 00 flour or self-rising flour)
02 - 1 teaspoon baking powder (omit if using self-rising flour)
03 - 1/8 teaspoon salt
04 - 70g plain Greek yogurt (high protein variety recommended)

→ For the Garlic Butter Topping

05 - 5g light butter
06 - 1-2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)
07 - 1/2 teaspoon mixed herbs (Italian seasoning blend)
08 - Pinch of salt

→ For the Cheese Topping

09 - 50g light shredded cheese (mozzarella or a light cheese blend)
10 - 10g Parmigiano Reggiano, freshly grated

→ Optional Garnish

11 - Dried basil or parsley for sprinkling

# Instructions:

01 - Start by preheating your oven to 200°C (390°F). If you have a pizza stone, place it in the oven now to heat up. Otherwise, a regular baking sheet works fine - just flip it upside down so you have a flat surface for easier pizza transfer.
02 - In a medium bowl, whisk together the flour, baking powder (if using), and salt. Add the Greek yogurt and mix until the ingredients begin to come together. Then use your hands to knead the mixture directly in the bowl until it forms a cohesive ball of dough, about 1-2 minutes. The dough should be slightly tacky but not overly sticky.
03 - Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 5 minutes. This brief resting period makes the dough easier to work with and helps develop a better texture in the final crust.
04 - While the dough is resting, prepare the garlic butter topping. In a small bowl, combine the light butter, minced garlic (or garlic powder), mixed herbs, and a pinch of salt. Mix well until everything is evenly incorporated. If using solid butter, you may need to soften it slightly to make mixing easier.
05 - On a lightly floured surface, roll out the dough into your desired shape and thickness. For a crispy crust, aim for about 1/4 inch thickness. You can use a rolling pin or simply press and stretch the dough with your hands. If the dough springs back too much, let it rest for another minute before continuing.
06 - Transfer the rolled dough to a piece of parchment paper or a lightly floured pizza peel if you have one. Spread the garlic butter mixture evenly over the surface of the dough, going almost to the edges. Sprinkle the light shredded cheese evenly over the top, followed by the grated Parmigiano Reggiano.
07 - Carefully transfer the pizza (with the parchment paper if using) onto the preheated baking sheet or pizza stone in the oven. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and starting to bubble with some golden spots.
08 - Remove the pizza from the oven and let it cool for just a minute. If desired, sprinkle with dried basil or parsley for added color and flavor. Cut into 8 slices and serve immediately while hot and cheese is still gooey.

# Notes:

01 - This high-protein pizza provides over 30g of protein for the entire pizza while containing only about 475 calories (approximately 60 calories per slice).
02 - The Greek yogurt not only adds protein but also creates a tender crust without the need for yeast or long rising times, making this a quick 20-minute meal.
03 - You can easily customize this pizza with additional toppings like vegetables, lean proteins, or herbs to vary the flavor while maintaining the high-protein profile.
04 - For even more protein, you can substitute some of the flour with unflavored protein powder, though this may slightly alter the texture of the crust.

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