YOUR SOLIN GENERATED RECIPE
Crispy Chicken & Roasted Vegetable Pizza
Enjoy a wholesome take on pizza with a crispy chicken topping paired with an array of roasted vegetables on a light cauliflower crust, finished with a bright tomato sauce and melted part-skim mozzarella. This dish offers a satisfying blend of textures and flavors, making it perfect for a balanced meal any time of day.
INGREDIENTS
3 oz Crispy Chicken Breast
1 cup Cauliflower Crust
1/4 cup Tomato Sauce
1 cup Assorted Roasted Vegetables
1/4 cup Part-Skim Mozzarella Cheese
1 tsp Olive Oil
1 tsp Dried Oregano
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Prepare the cauliflower crust by processing cauliflower florets until rice-like and mixing with a small egg or binding agent if desired. Press the mixture onto a parchment-lined baking sheet to form a thin crust. Bake the crust for 12-15 minutes until lightly golden.
Season the chicken breast with garlic powder and dried oregano, then bake or air-fry until cooked through and crispy. Once cooked, shred or slice into bite-sized pieces.
Toss the assorted vegetables (sliced bell peppers, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper, then roast them in the oven for about 10 minutes until tender.
Spread the tomato sauce evenly over the pre-baked cauliflower crust.
Layer the roasted vegetables and crispy chicken pieces on top of the sauce, then sprinkle the part-skim mozzarella cheese evenly over the toppings.
Return the assembled pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven, let cool slightly, slice, and serve immediately.