Recovered Recipe by Recipebylayla

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Greek yogurt
• 2 tsp salt
• 1 tbsp melted unsalted butter (optional)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp unsalted butter (for sauce)
• 3–4 cloves garlic, minced
• 4 oz cream cheese, room temperature
• 1 cup heavy cream
• 1 tsp dried oregano
• 1 tsp paprika (optional)
• 1/2 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley, for topping

Instructions

1. In a bowl, combine flour, salt, baking powder, baking soda, melted butter, and Greek yogurt. Knead until a smooth dough forms, about 3–4 minutes. Cover the bowl and let rest for 30 minutes.
2. While dough rests, make the Alfredo sauce: melt 1 tbsp butter in a saucepan over medium heat. Add minced garlic, oregano, and paprika; cook 1–2 minutes until fragrant.
3. Add cream cheese to the pan and stir until fully melted and smooth, about 2–3 minutes.
4. Slowly whisk in the heavy cream and simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese, then taste and adjust salt and seasoning as needed. Remove from heat.
5. Preheat oven to 400°F (200°C). Grease a standard muffin pan.
6. Flatten portions of dough and press into each muffin cup — use about 2½ tbsp dough per cup for a thicker base or 1 tbsp for a thinner crust.
7. Spoon Alfredo sauce generously into each dough cup, then top with a good handful of shredded mozzarella.
8. Bake for 10–15 minutes until the dough is cooked through and cheese is bubbly. For a crispy golden top, broil for 2 minutes at the end.
9. Remove from oven, top with fresh parsley, and serve warm.