Did you know you can use Greek yogurt in every day cooking? Oikos Greek Yogurt has calcium and protein and is delicious to eat on its own but can also be used in recipes like this one. You will love the creaminess of this pizza thanks to using Oikos Greek Yogurt, and the garlicky kick will keep you coming back for more. Sprinkle with more hot pepper flakes when serving for an extra bite of heat.

• 2 1/4 cups (560 mL) all purpose flour, divided
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) each baking soda and garlic powder
• 1 tsp (5 mL) Italian seasoning
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) Oikos 2% Plain Greek Yogurt
• 1 cup (250 mL) shredded mozzarella cheese

Garlic Rapini:

• 1 bunch rapini, ends trimmed
• 3 tbsp (45 mL) extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) hot pepper flakes

Greek Yogurt Béchamel:

• 3 tbsp (45 mL) butter
• 3 tbsp (45 mL) all-purpose flour
• 1 1/2 cups (375 mL) 2% milk
• 1/3 cup (75 mL) grated Parmesan cheese
• Pinch salt
• 1/2 cup (125 mL) Oikos 2% Plain Greek Yogurt

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.

Garlic Rapini: In a pot of boiling water, cook rapini for about 6 minutes or until stalks are tender. Drain well and let cool slightly. Chop coarsely to get about 3 cups (750 mL).

In a large nonstick skillet, heat oil over medium heat. Add chopped rapini, garlic, salt and hot pepper flakes. Cook, stirring for about 5 minutes or until garlic is softened. Set aside.

Greek Yogurt Béchamel: In a small saucepan, melt butter over medium heat. Whisk in flour and cook, whisking for 1 minute. Gradually pour in milk and continue to whisk over medium heat for about 4 minutes or until milk starts to thicken and bubble. Remove from heat and whisk in cheese and salt. Whisk in Oikos Greek yogurt and set aside.

In a large bowl, stir together 2 cups (500 mL) of the flour, baking powder, baking soda, garlic powder, Italian seasoning and salt. Add Oikos Greek yogurt and stir until ragged dough forms. Scrape dough onto floured work surface and knead in enough of the remaining flour until smooth dough forms and is not sticky. Using a rolling pin, roll out dough, sprinkling with flour as necessary to about 11 x 16-inch (28 x 40 cm) rectangle. Place dough on prepared pan and spread with béchamel sauce. Sprinkle rapini mixture over top and sprinkle with mozzarella.

Bake for about 20 minutes or until crust is golden and top is bubbly and golden. Let cool about 10 minutes before cutting to serve.

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