Pizza Bianco


Pizza Dough

1/2 cup Chobani(R) Greek Yogurt Whole Milk Plain
1/2 cup 2 tbsp. water, room temperature
2 tbsp. olive oil
1 packed active dry yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp. salt

Pizza Toppings

2 cups Chobani(R) Whole Milk Plain Greek Yogurt
2 cups mozzarella, shredded
2 cups cherry tomatoes, halved
1 tbsp. extra virgin olive oil
1/2 lb. lean ground turkey
1 tbsp. Italian herb spice blend
1 tsp. chili flakes
2 cups arugula, baby leaves


1. Combine yeast, Chobani Greek Yogurt, olive oil, and water in a stand mixer bowl and let rest until foamy; about ten minutes.  Add the flour and salt and mix in stand mixer with dough hook for ten minutes. Remove dough and place in a bowl with a dash of olive oil to cover the dough entirely. Place the dough in a warm area and let it proof for an hour. 

2. Remove dough from the bowl, and soak up the extra oil using a paper towel. Using a scale divide the dough into five equal 5 oz. portions. Cover bench top surface with flour and roll the dough out using a rolling pin. Roll each pizza to approximately 6”

3. Season ground turkey with Italian herb spice blend and chili flake. Place in a skillet on medium heat and cook until it reaches an internal temperature of 165°.  Move to a bowl and set aside.

4. Toss the cherry tomatoes with salt and pepper and a dash of extra virgin olive oil. Place in the oven on a sheet tray at 450° for 10 minutes or until they start to blister.

5. Evenly spread the Chobani Greek Yogurt on each 6” pizza, making sure to leave a 1” gap between the crust and the Chobani Greek Yogurt. Cover the Chobani Greek Yogurt with shredded mozzarella evenly between each pizza. Place the sausage and cherry tomatoes evenly across all the pizzas.

6. Using a pizza peel lift up the pizzas and place them on a pizza stone in an oven set at 375° for 12 minutes or until finished. Remove the pizza using the peel and place on cutting board. Add arugula and cut each one into four slices. Serve immediately.