Foodie Resolution #ihavenoidea: Greek Yogurt Pizza {Dough}

I am a serious slacker. I can blame that on a few things, but most notably one thing:

MY TODDLER.

Lord, this child never stops moving. Although he's always busy, much of the time it's spent bringing me books, making a mess I have to clean up, or begging for me to pick him up.

This leaves little time for creativity in the kitchen. And even when I am creative, I am so distracted that I forget to take photos! I'll start with a few recipes and the commentary of things I've made recently-ish.

Spanish Rice: If you ever want a recipe for rice that tastes just like those Mexican restaurants, this is your recipe. A word of warning; have a glass of wine before adding all that oil because omg. This is a great recipe to make for large crowds, that way you can have a bit but not feel like you have to eat all that unhealthy deliciousness by yourself. I doubled the recipe because I had lots of {BLM} friends over for dinner and still had leftovers. But yeah, this recipe was amazing.

Asian Coleslaw: I love coleslaw, but without mayo. Any other kind, really. I made this recipe for a large crowd and cheated by buying two bags of that ready-cut stuff in the produce section. I received rave reviews and personally had like 3 servings because I loved it so much, too! Again, not the healthiest, but so tasty.

I also made a few chicken and egg salads I'd never made before along with Pioneer Woman's broccoli cheese soup while my friends were in town. All were fine (I hear), but what really received great reviews was the avocado chicken salad I threw together with the help of my awesome husband. It was 1/2 rotisserie chicken (shredded), 4 smashed avocado + juice from 1 lemon. Add salt and pepper to taste. Instead of the mayo, people were gobbling this one up!

Now for tonight's dinner. Two ingredients: self-rising flour and Greek yogurt = pizza dough. I used the full-fat version because that's what I buy and have on hand for Benjamin. I'm not sure if fat-free would work, but I can't see why it wouldn't.

The recipe calls for 1 cup of self-rising flour + 1 cup of Greek yogurt. I added this to my Kitchenaid bowl and let it mix with the pastry hook. I added flour over the course of about 5 minutes until it wasn't quite sticky anymore. You end up adding a lot more flour, and honestly, I didn't measure. I spread it out on a pizza pan, topped it, and popped it in the oven at 350 degrees until the cheese was browned.

A few things I would change:
- Buy toppings! I was working with what we had in the house... not much. I had to get a bit creative. I made 1/3 pesto with sundried tomatoes, 1/3 BBQ sauce base with black beans, 1/3 tomato sauce + Italian seasoning + 2 cubes of frozen spinach (thawed) for added veggies considering we had few in the house to use. I actually always use spinach in our spaghetti as a puree and now in pizza sauce.
- Allow a little rise time. Silly me, I assumed that it needed no rise time. Or maybe it doesn't rise? I can't explain the chemistry here... mostly because I don't care enough. It did not rise at all, but it was quite substantial anyway. Didn't feel like thin crust, but definitely wasn't deep dish.
- Cook the crust like I do with other homemade doughs for about 5 minutes before adding sauce/toppings, then finish it in the oven until cheese is turning brown. I forgot this step, but honestly, the pizza was not crunchy and yet not terribly floppy either. We thought it was really good and loved the added protein! We could not taste the Greek yogurt at all.

And the best part? Benjamin ate like 15-20 bites! That's enough to make me want to make it again. I may be trying this later this week with the rest of that yogurt container. Looking forward to it!