Greek Yogurt Pizza Crust! + Caramelized Onion, Prosciutto, Asparagus Pizza

Over the past few months, I've seen a number of recipes for a magical "two ingredient" Greek yogurt pizza crust.  Each time I saw one, I thought to myself, this can't be for real....how could that actually work?  Mr. S was also very doubtful about the merits of these recipes. In an attempt to eat healthier and eat more calcium (and because we are Greek and just like Greek yogurt), we almost always have a container (or many) of Fage in our fridge.

With a backup store-bought crust ready for use, we reluctantly tried this "two ingredient" Greek yogurt pizza dough....and added a bunch of spices (I cannot be married to a man who works for McCormick and have a cabinet full of amazing spices, and not add spices to everything!).  Suffice it to say, it was an INCREDIBLE success!

With the ability to make it in 5 minutes, not sure I'll ever buy a store-made crust again!  The crust was both tender and crispy and with the addition of herbs, it was very tasty!  I'm guessing that like us, you are reading this probably think, yeah right!  But, give it a try for yourself!

Pizza Crust - makes one pizza

1 cup Greek Yogurt (we used non-fat Fage)
1 to 1 1/2 cups self rising flour
1 tsp garlic paste or minced garlic
2 tsp. McCormick Herbes de Provence  (you can use whatever you choose - 1tsp oregano/1 basil)
1/2 tsp salt

NOTE:  An electric stand mixer with dough hook is needed for this recipe (unsure of results without)

Add spices, salt, and garlic to yogurt and mix in small bowl.  Add yogurt to the mixer bowl and turn mixer onto medium high.  Slowly add the flour, scraping the sides as necessary.  Start with one cup and keep adding until the dough has come together.  Kneed for about five minutes until dough forms a ball.

Roll out to desired size/shape.  Dough seemed to be a little sticky, so I added a little more flour as i rolled it out.  Also, I used a little cornmeal on the surface so it wouldn't stick.

 Use a fork to poke holes around the crust, so you don't get bubbles.  Bake on pizza stone at 425 for 6 minutes.  Add desired toppings.  Bake anotehr 5-6 minutes until cheese is melted and you have reached desired doneness (we like ours somewhat crispy).


Caramelized Onion, Prescuto, Asparagus, Lemon Ricotta Pizza

1 recipe pizza dough as above
3-4 thinly sliced prosciutto
1 large onion (more if desired), sliced very thinly
1 tsp olive oil
1 tsp brown sugar
 7-8 stalks of thin asparagus (more if desired)
1/2 cup shredded mozzarella

ricotta mixture:
1/2 cup ricotta cheese
zest of one lemon
1/2 tsp minced garlic/garlic paste

olive oil mixture:
2 Tbsp olive oil
1 tsp minced garlic/garlic paste
pinch of salt

Heat a pan over medium heat. Add 1 tsp olive oil to pan.  Add onions and brown sugar.  Cook, stirring often.  After about 2 minutes add asparagus to pan and toss with onion.  Cook until onions are caramelized, about 5-6 minutes.  Asparagus should still be crispy, as it will cook more in the oven.

Mix ricotta cheese, zest of one lemon and garlic paste in a small bowl and set aside.

Mix 2 Tbsp of olive oil, garlic and salt in a bowl, set aside.

After pizza crust has cooked for 6 minutes, as explained in the pizza dough recipe, take out of the oven and brush with olive oil mixture.  Add spoonfuls of ricotta mixture around the pizza.  Add mozzarella, onions, and prosciutto randomly around the pizza.  Lay asparagus on top.

Put pizza stone back in the oven for 5-6 minutes until cheese is melted.  Grate some parmesan cheese on top if desired.