YOUR SOLIN GENERATED RECIPE
BBQ Chicken Flatbread Pizza with Greek Yogurt Crust
Savor a creative twist on flatbread pizza featuring a protein-packed Greek yogurt crust topped with tender shredded chicken tossed in tangy BBQ sauce, a sprinkle of low-moisture part-skim mozzarella, and a crisp finish of red onion and fresh cilantro. This dish balances bold flavors and satisfying textures, making it a delicious option for any meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Plain Nonfat Greek Yogurt
1/3 cup Whole Wheat Flour
1/4 cup Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup BBQ Sauce
1/8 cup chopped Red Onion
1 tbsp Fresh Cilantro
PREPARATION
Preheat your oven to 425°F (220°C).
In a bowl, combine the plain nonfat Greek yogurt and whole wheat flour to form a smooth dough. If needed, add a tiny splash of water to achieve the right consistency.
Press the dough onto a baking sheet lined with parchment paper, forming a flat round base about 1/4-inch thick.
Bake the crust for 8-10 minutes until it begins to set and lightly brown.
Meanwhile, season the chicken breast lightly with salt and pepper, then grill or pan-sear until fully cooked. Once cooled, shred the chicken into bite-sized pieces.
Spread a thin layer of BBQ sauce over the pre-baked crust. Top with the shredded chicken, drizzle a bit more barbecue sauce if desired, and sprinkle evenly with the mozzarella cheese.
Scatter the chopped red onion over the pizza and return it to the oven. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro. Let the pizza cool for a few minutes before slicing.
Enjoy your flavorful, protein-packed flatbread pizza as a satisfying meal any time of day.