YOUR SOLIN GENERATED RECIPE
BBQ Chicken Flatbread Pizza with Greek Yogurt Crust
Enjoy a creative twist on pizza with a protein-packed flatbread crust made from Greek yogurt and self-rising flour. Topped with tender shredded chicken smothered in tangy BBQ sauce, a sprinkle of low-fat mozzarella, and crisp red onion, every bite is a balanced blend of smoky flavor and satisfying crunch.
INGREDIENTS
1/2 cup Non-Fat Greek Yogurt (120g)
1/2 cup Self-Rising Flour (60g)
3 ounces Chicken Breast, boneless, skinless (85g)
2 tbsp Reduced Sugar BBQ Sauce (34g)
1/2 cup Low-Fat Mozzarella Cheese, shredded (28g)
1/4 small Red Onion, thinly sliced (25g)
1 tbsp Fresh Cilantro
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the 1/2 cup non-fat Greek yogurt and 1/2 cup self-rising flour. Mix until a smooth dough forms.
Turn the dough onto a lightly floured surface and press or roll it out into a thin flatbread, roughly the shape of a pizza base.
Spread 2 tablespoons of reduced sugar BBQ sauce evenly over the dough.
Season the 3 ounces of raw, boneless, skinless chicken breast with a pinch of salt and pepper, then grill or pan-sauté until fully cooked. Once cooked, shred the chicken into bite-sized pieces and distribute evenly over the sauce.
Sprinkle 1/2 cup of shredded low-fat mozzarella cheese over the chicken, and then scatter the thinly sliced red onion on top.
Place the flatbread pizza in the oven and bake for 10-12 minutes, or until the edges are crispy and the cheese is melted.
Remove from the oven, garnish with fresh cilantro, slice, and serve immediately.