Yogurt on Pizza? Here's Why You Should Try It
By Posie Harwood
Today: Like yogurt? Put it on your pizza.
More: How to use yogurt as a condiment
You’re always reading about how yogurt does a body good—healthy probiotics and calcium and all that. You use it in all sorts of places—condiments, desserts, pasta sauces, and even cocktails—so it’s only natural that I put it on a pizza (right?).
More: Savory uses for greek yogurt
I can’t take credit for the idea of using Greek yogurt in a white pizza base. While reaching into the refrigerator, I noticed a picture of pizza on the back of the Chobani container. Odd, I thought. What could it be? Yogurt pizza? Pizza-flavored yogurt? Yogurt dipping sauce for pizza bread?
More: 5 street ways to use pizza dough
None of the above. Instead, this clever recipe uses Greek yogurt as part of a light, tangy base that replaces tomato sauce.
More: The best way to reheat pizza at home
Don’t worry, the cheese is not abandoned—there’s still plenty of it: You fold the yogurt into ricotta cheese and spread that mixture on your prepared dough. A few generous handfuls of ripe cherry tomatoes and fresh basil yield classic pizza flavor (and make good use of your summer produce haul).
More: 6 tools for making pizza
Because I’m pretty into cheese as a life philosophy, I covered my pizza in a snowfall of grated Parmesan as well. The Parmesan adds a crisp, crunchy, salty layer to the top of the pizza.
More: How to make perfect pizza at home
For the dough, use Jim Lahey’s No-Knead Pizza Dough recipe. In my experience, it produces the best homemade pizza in a relatively foolproof way. If you don’t want to make the pizza dough, you can usually find very good dough in the frozen aisle of your grocery store. Even better, stop by your local pizzeria and ask if you can buy a ball of dough. You save time and get the pleasure of freshly baked pizza at home.
About baking pizza: Forget what you think you know about brick ovens and pizza stones and 500-degree ovens. Those all help make great pizza, but you don’t need them. Sprinkle some cornmeal on a baking sheet, or line it with parchment, and crank your oven as high as it will safely go. The pizza will be delicious. If you do have a pizza stone, definitely use it. It will help get a crispier crust with those gorgeous charred spots.
White Pizza with Ricotta, Yogurt, Tomatoes, and Basil
Adapted from Chobani
Makes one 10-inch pizza
1 batch Jim Lahey’s No-Knead Pizza Dough
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 cup plain Greek yogurt
1/2 cup ricotta
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon dried thyme
1/4 cup fresh basil, chopped
1 1/2 cups cherry tomatoes, halved
1/4 cup grated Parmesan
Preheat your oven to 500° F (or as high as it can safely go, which might not be that high).
On a lightly floured surface, stretch your pizza dough into a 10-inch circle—it should be quite thin. (Depending on the recipe you follow, you may have more dough. If so, just double the topping recipe and make another pizza, or save the dough for another night.) If you have trouble stretching the dough and it is too elastic, let it rest a little before trying again. Lightly oil the entire surface of the dough. Transfer the dough to a parchment-lined baking sheet.
In a small pan over medium heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes).
In a small bowl, mix together the Greek yogurt, ricotta, ½ teaspoon of kosher salt, and cooked garlic. Spread the mixture on the oiled dough, leaving about 1 inch of dough on all sides. Drop on the cherry tomatoes, cut side up.
Sprinkle the dried thyme, basil, and tomatoes over the surface of the dough. Sprinkle with the remaining salt and Parmesan.
Bake the pizza for about 10 to 12 minutes, or until the edges are golden brown and the cheese is melted.
Photos by Posie Harwood.
