1. Preheat oven to 450F. Lightly spray a large cookie sheet or pizza pan and set aside.
2. In a small bowl combine ricotta with 1/2 tsp Italian seasoning plus the salt, pepper, and garlic. Set aside.
3. In a large bowl combine flour, greek yogurt, and 1/2 tsp Italian seasoning. Stir until well combined. Flour your work surface with some of the reserved flour and turn dough out onto the surface. Top dough with a little more flour and knead a few times until dough has formed a nice ball and is not sticky. Keep adding a little flour, if needed, to prevent sticking.
4. Using a rolling pin (floured if it sticks), begin to gently roll dough out into a large circle. Once dough is about 8 inches in diameter I recommend transferring it to your pan for easier handling. Continue to roll out the dough until you have at least a 12 inch circle and dough is at least ¼ inch thin. (It rises a lot so if you can get it thinner and bigger that’s great!)
5. Spread ricotta mixture onto dough, leaving about a 1.5 inch border. Top with a layer of tomato slices and the sausage. Gently fold the edges over the top in 3 inch sections.
6. Bake for about 25 minutes (depending on thickness), until the dough is nice and golden brown on the top and bottom. Remove from oven and let sit on the pan for 5 minutes before slicing. Top with fresh basil if desired. Enjoy!

Divided into 2 servings = 10 sp each or 3 servings = 6 sp each.