YOUR SOLIN GENERATED RECIPE
Crispy Sourdough Pizza with Shredded Chicken and Roasted Vegetables
Enjoy a flavorful twist on pizza night with a crispy sourdough base topped with savory shredded chicken, a medley of roasted vegetables, a light spread of tomato sauce, and a delicate sprinkle of low‐fat mozzarella cheese. This dish brings together a satisfying crunch with fresh, vibrant flavors to make your dinner both wholesome and delicious.
INGREDIENTS
80g Sourdough Pizza Dough
3 oz shredded Chicken Breast
1/2 medium Red Bell Pepper (sliced)
1/4 medium Red Onion (sliced)
1 small Zucchini (sliced, approx 50g)
0.15 cup shredded Low-Fat Mozzarella Cheese
2 tbsp Tomato Sauce
PREPARATION
Preheat your oven to 425°F.
On a lightly floured surface, roll out the sourdough pizza dough to a thin, even layer to enhance its crispiness. Transfer the dough onto a baking sheet or pizza stone.
In a bowl, combine the sliced red bell pepper, red onion, and zucchini with a drizzle of olive oil, salt, and pepper. Toss to coat evenly.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
Evenly distribute the shredded chicken over the sauced dough.
Top with the prepared roasted vegetables. For extra flavor, you can roast the vegetables in the oven for about 10 minutes before assembling the pizza.
Sprinkle the low-fat mozzarella cheese lightly over the top.
Bake in the oven for 10-12 minutes, or until the edges are crispy and the cheese is melted and bubbly.
Remove from the oven, slice, and enjoy your crispy sourdough pizza with shredded chicken and roasted vegetables.