Yogurt on fiberglass mesh

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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?).

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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?

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None of the above. Instead, this clever recipe uses Greek yogurt as part of a light, tangy base that replaces tomato sauce.

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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).

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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.

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