A Taste of Pennsylvania Cookbook

Mozzarella-RicottaFlatbread3-EVERY-DAY OF DAIRY DAYpresented by Isabel MaplesRegistered Dietitian, Mid-Atlantic Dairy AssociationYields: two 8” × 12” pizzasPreheat oven to 500°F. Heat 2 tablespoonsoil over medium heat in saucepan. Addonions and sauté for 4–5 minutes.Stir in garlic and sauté 1 minute longer.Remove saucepan from heat. Let cool5 minutes, then add 3 tablespoonsChobani. Stir to combine; season withthyme and 1 ⁄2 teaspoon salt. Set aside andcool completely before using.Whisk remaining 1 ⁄2 cup Chobani,1⁄2 teaspoon salt, and ricotta together ina bowl. Set aside.Roll dough out into large circle or rectangle;do not overwork. Transfer to baking sheet.Evenly spread sauce on top. Place dollops ofricotta mixture on top, followed by tomatoesand basil. Bake for 10–12 minutes, untilcrust is crisp and cheese is melted andbubbling.Nutrition InformationCalories 425, Fat 26g, Saturated Fat 11g, Trans Fat 0g,Cholesterol 46mg, Sodium 1135mg, Carbohydrate 29g,Fiber 2g, Sugar 6g, Protein 21g3 Tbsp. extra virgin olive oil,divided use1 small yellow onion, diced2 cloves garlic, minced3 Tbsp. plus 1 ⁄2 cup Plain0% Chobani Greek Yogurt1⁄2 tsp. dried thyme1 tsp. salt, divided use1⁄2 cup ricotta1 package pizza dough fromsupermarket or pizzeria, atroom temperature6 oz. mozzarella, sliced12 cherry tomatoes2 Tbsp. torn fresh basilDAIRYSPOT.COM HEALTHY TIPDespite getting too many calories,many Americans still don’t meet theirnutrient needs. Americans eat lesswhole grain, fruit, vegetables, milkand milk products, and even oil than isrecommended— to the point that our low intake ofvitamin D, potassium, fiber and calcium is of publichealth concern.75