Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Instant Yeast
  • 1 tsp Honey
  • 3/4 cup Warm Water (105°F-115°F)
  • 1/2 cup Non-fat Plain Greek Yogurt
  • 1/2 tsp Sea Salt
  • 6 oz Part-Skim Mozzarella Cheese, cut into 1/2-inch cubes
  • 4 oz Turkey Pepperoni, finely chopped
  • 1/4 cup Fresh Spinach, finely chiffonaded
  • 1 tsp Dried Oregano
  • 1 Large Egg White, beaten
  • 1 tbsp Freshly Grated Parmesan Cheese
  • 1/2 tsp Garlic Powder

Instructions:

  1. In a large mixing bowl, whisk together warm water, honey, and instant yeast. Allow to stand for 5 minutes until a foamy bloom develops on the surface.
  2. Incorporate the non-fat Greek yogurt and sea salt into the yeast mixture. Gradually add the all-purpose flour, stirring until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rest in a warm environment for 30 minutes.
  4. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  5. Roll the dough into a large circle or rectangle on the parchment paper. Place a small bowl in the center as a template if needed, and arrange the cubed mozzarella, chopped turkey pepperoni, and spinach in a ring around the edge.
  6. Using the 'tuck and roll' technique, fold the outer edges of the dough over the filling, sealing tightly against the inner dough to encase the cheese completely.
  7. Brush the exterior of the dough ring with the beaten egg white. Sprinkle evenly with dried oregano, freshly grated parmesan, and garlic powder.
  8. Bake for 22 minutes or until the crust is mahogany-colored and the cheese is fully melted. Allow to cool for 5 minutes before slicing into pull-apart portions.