YOUR SOLIN GENERATED RECIPE
Sheet Pan BBQ Ranch Chicken Pizza with Fresh Veggies
Enjoy a vibrant and hearty twist on pizza with tender BBQ chicken, a crisp whole wheat crust and an assortment of fresh veggies finished off with a drizzle of low-fat ranch dressing. This sheet pan creation is bursting with flavors and textures, making it a satisfying meal that’s both nourishing and delicious.
INGREDIENTS
4 oz Chicken Breast
1 serving Whole Wheat Pizza Crust (150g)
2 tbsp BBQ Sauce
2 tbsp Low-Fat Ranch Dressing
1/2 medium Red Bell Pepper (sliced)
1/2 cup Cherry Tomatoes
1 cup Baby Spinach
1/4 cup diced Red Onion
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
If using raw chicken breast, season lightly and cook it in a skillet over medium heat until just cooked through, then slice into thin strips.
Place the whole wheat pizza crust on the prepared sheet pan. Spread the BBQ sauce evenly over the crust.
Arrange the sliced chicken breast on top of the sauce.
Drizzle the low-fat ranch dressing over the chicken and sauce.
Top the pizza with the sliced red bell pepper, cherry tomatoes, baby spinach, and diced red onion.
Bake in the oven for about 10-12 minutes, or until the crust is crisp and the toppings are slightly roasted.
Remove from the oven, slice, and serve warm.