ET Recipe of the Month: Greek Yogurt Pizza

By
Alexandra Catalano
-
1518

A delicious, lighter twist on a Margherita classic—perfect for sunny-day dining.

Greek Yogurt Pizza

Servings: 2–4  Prep Time: 20 minutes  Cook Time: 8–10 minutes
Total Time: 30 minutes

YOU WILL NEED :

For the Crust:

  • 1 cup self-rising flour
    (or 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt)
  • 1 cup plain Greek yogurt (preferably full-fat)

1 tbsp olive oil (for grilling)

Toppings (customizable):

  • ½ cup marinara or pizza sauce
  • ¾ cup fresh mozzarella cheese
  • Tomatoes
  • Basil
  • Crumbled feta cheese
  • Dried oregano or Italian seasoning

HERE’S HOW YOU DO IT :

1. Make the Dough:

  • In a bowl, mix the self-rising flour and Greek yogurt until a sticky dough forms.
  • Transfer to a floured surface and knead for 2–3 minutes until smooth.
  • Divide into 2 smaller portions (for individual pizzas) or keep as one large dough ball.

2. Preheat the Grill:

  • Heat grill to medium-high (about 450°F).
  • Lightly oil the grates or brush olive oil on one side of the rolled-out dough to prevent sticking.

3. Shape the Dough:

  • Roll or press the dough into a thin circle or oval (about ¼ inch thick).
  • Don’t worry if it’s rustic—grilled pizza looks great that way!

4. Grill the Crust (Side 1):

  • Place the oiled side of the dough directly on the grill.
  • Grill for 2–3 minutes with the lid closed, until bubbles form and the bottom has grill marks.

5. Flip & Add Toppings:

  • Flip the crust using tongs or a spatula.
  • Quickly spread sauce, cheese, and your desired toppings.
  • Close the lid and cook for another 3–5 minutes, or until the cheese melts and the bottom is crispy.

6. Finish & Serve:

  • Remove from grill, sprinkle with oregano and fresh greens.
  • Slice and enjoy immediately!

Tips

  • For a crisper crust, roll the dough thin and don’t overload with toppings.
  • Try a white pizza variation with garlic oil, ricotta, and spinach.
  • Use a pizza stone on the grill for even cooking if preferred.

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