- 3 Tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 Tbsp plus 1/2 C Plain 0% Chobani Greek Yogurt
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 C ricotta
- 1 package pizza dough from supermarket or pizzeria, at room temperature
- 6 oz mozzarella, sliced
- 12 cherry tomatoes
- 2 Tbsp torn fresh basil
Makes two 8×12-inch pizzas.
Preheat oven to 500°F. Heat 2 tablespoons oil over medium heat in saucepan. Add onions and sauté for 4 to 5 minutes. Stir in garlic and sauté 1 minute longer. Remove saucepan from heat. Let cool 5 minutes, then add 3 tablespoons Chobani. Stir to combine; season with thyme and 1/2 teaspoon salt. Set aside and cool completely before using.
Whisk remaining 1/2 cup Chobani, 1/2 teaspoon salt, and ricotta together in a bowl. Set aside.
Roll dough out into large circle or rectangle; do not overwork. Transfer to baking sheet. Evenly spread sauce on top. Place dollops of ricotta mixture on top, followed by tomatoes and basil. Bake for 10 to 12 minutes, until crust is crisp and cheese is melted and bubbling.
Calories 425, Fat 26g, Saturated Fat 11g, Trans Fat 0g, Cholesterol 46mg, Sodium 1135mg, Carbohydrate 29g, Fiber 2g, Sugar 6g, Protein 21g;