Ingredients
Equipment
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Method
- Heat the oven to 450°F with a baking sheet inside so it gets hot. Lay a sheet of parchment on the counter and dust it lightly with flour.
- In a bowl, stir 1 cup of the flour with the garlic powder and oregano. Add the yogurt and stir with a fork until it forms a shaggy ball.
- Turn the dough out onto a floured surface and knead for about 1 minute, adding the remaining flour a tablespoon at a time, until it is smooth and just slightly tacky.
- Divide the dough in half. Roll each piece into a rough 8 inch circle about a quarter inch thick, flouring the pin as needed. Move both crusts onto the parchment.
- Slide the parchment onto the hot baking sheet and bake 6 minutes so the crust sets and puffs slightly. Pull it out.
- Spread 0.25 cup of sauce on each crust, leaving a small border. Top with the shredded mozzarella and the turkey pepperoni.
- Bake 8 to 10 minutes more until the cheese is bubbling and the edges are golden brown. Sprinkle with red pepper flakes and torn basil, rest 2 minutes, and slice.
Nutrition
Notes
The short bake in step 5 is what keeps the center from going doughy under the sauce, so do not skip it. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.