So sorry I decided to upload the pizza after we had already eaten half of the pie. Sigh! below is the half of the eaten pie shown at different angles. Hubby snapped the pics since I haven’t quite learned the phone photo technique.
For the dough
- 1-cup Greek unsweetened, plain yogurt.
- 1-cup self-rising flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano or Italian seasoning
- Mix the flour and seasoning together in a large bowl. Stir in the Greek yogurt. Mix the ingredients thoroughly together.
- Transfer the dough to a work surface which is floured with self-rising flour. Knead dough, 8 to 10 minutes, adding more flour as needed to keep dough from being too sticky.
- Cover the dough with the mixing bowl and let rest for 10 minutes while preparing other ingredients.
- Spray a 12-inch pizza pan with cooking spray and spread dough to edges of the pan.
Other ingredients for the pizza:
- 2 Italian sweet turkey sausage links.
- 1 medium onion sliced thin
- 1 cup mushroom sliced
- Jarred pizza, marinara or your own homemade sauce about 1 cup.
- Shredded mozzarella cheese ( I used shredded Mexican cheese) about 1 cup
- Olive oil spray
The pizza was made with the two ingredient dough recipe. If you don’t have self-rising flour you can find several online recipes for turning your plain four into a self-rising flour.
While determining how to make the pizza I viewed several recipes along with the reviews. There was one recipe for the dough that actually called for 1.5 cups flour. But I needed to stay close to what Weight Watcher’s recommended. So I started with 1 cup plus a smidge more to the 1 cup greek yogurt. Then added more flour underneath the dough while rolling it out so the dough wouldn’t stick.
I sprayed a non-stick pan with olive oil spray. Browned the sausage links on a medium-low heat turning occasionally until the sausage reached an internal temperature around 160° on an instant-read thermometer. Set aside to cool before cutting into slices. Or you could remove from the casing and cook the links breaking them up as they cook. Next saute the thinly sliced onions and mushrooms in the same pan you cooked the sausage in. I often use a lid to cover the ingredients while they are cooking. Cook on a medium-low stirring occasionally turning down the heat if it seems too hot. While the onion and mushrooms are cooking roll out the dough. I have a thin old 12-inch round black pizza pan with holes. I covered the pan with parchment paper which was recommended but I recently heard from a chef when you use aluminum under the ingredients it actually steams the food so I’m not sure I will use either in the future. I rolled out the dough next using extra flour underneath the dough as I rolled and rotated the dough making sure it wasn’t sticking to the board. When it was the size of the pizza pan I folded it in half making it easier to move to the pizza pan. Next, I put several ladles of the store-bought pasta sauce on the pie and spread around. I spread a light layer of cheese before adding the sausage slices, onions, and mushrooms. I did not add the top cheese until the pizza was almost cooked. The temperature I chose was 500° which claimed the crust would be crispier. Several people said they cooked their pizza between 375° to 500°F. While others chose to cook the pie crust first before adding the rest of the ingredients. I decided to make the pie more like the traditional Italian pizza pie. It was crispy for sure like what was promised at that degree but I think next time I will cook the pie an additional minute. I checked the crust by lifting the pizza crust with a spatula and peeking underneath. I added the top cheese at about the 7-8-minute mark after lifting the pie and checking underneath the bottom of the crust. Continue cooking for an additional two minutes after adding the final cheese. I only had the Mexican shredded cheese which I think is more forgiving than say the mozzarella cheese which I find burns more easily. So there you have it a leaner pizza pie! This is my recipe by the way. OnlineGranny a.k.a. Sharon