YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken BBQ Ranch Pizza with Fresh Vegetables
Enjoy a creative twist on pizza with a crispy whole wheat crust topped with smoky BBQ sauce, tender grilled chicken, melted mozzarella, and a medley of fresh vegetables. Finished with a light drizzle of ranch dressing, this sheet pan pizza is both visually appealing and packed with flavor that balances savory, tangy, and fresh elements.
INGREDIENTS
4 ounces Chicken Breast
1 serving Whole Wheat Pizza Dough (approx. 90g)
2 tablespoons BBQ Sauce
1/4 cup Reduced-Fat Mozzarella Cheese (shredded)
1 tablespoon Low-Fat Ranch Dressing
1/4 medium Red Onion
1/4 medium Bell Pepper
1/2 cup Cherry Tomatoes
PREPARATION
Preheat your oven to 425°F and prepare a sheet pan lined with parchment paper.
Season the chicken breast with salt and pepper. Grill or sear it in a non-stick pan until just cooked through, then slice into bite-sized pieces.
Stretch the whole wheat pizza dough on the sheet pan, forming a thin crust.
Spread the BBQ sauce evenly over the dough, leaving a small border around the edges.
Scatter the cooked chicken pieces over the sauce, then sprinkle with the reduced-fat mozzarella cheese.
Add the sliced red onion, bell pepper, and halved cherry tomatoes evenly across the pizza.
Drizzle the low-fat ranch dressing lightly over the assembled toppings for an extra burst of flavor.
Bake in the preheated oven for 12-15 minutes, or until the crust is crisp and the cheese is melted and bubbly.
Remove from the oven, let cool slightly, slice, and serve.