YOUR SOLIN GENERATED RECIPE
Crispy Chicken BBQ Ranch Pizza with Roasted Vegetables
Enjoy a creative twist on pizza, featuring a crispy chicken topping smothered in tangy BBQ sauce and drizzle of creamy ranch. This artisanal pie is balanced with roasted bell peppers and red onions on a whole wheat crust — a satisfying blend of crunchy, savory, and smoky flavors perfect for a wholesome lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 6-inch Whole Wheat Pizza Crust
1 oz Part-Skim Mozzarella Cheese
2 tbsp BBQ Sauce
1 tbsp Ranch Dressing
1/2 medium Red Bell Pepper
1/4 medium Red Onion
PREPARATION
Preheat your oven to 425°F. Prepare a baking sheet lined with parchment paper.
Season the 4 oz chicken breast lightly with salt, pepper, and a pinch of paprika. For extra crispiness, you can lightly spray with cooking oil.
Bake or grill the chicken until cooked through and slightly crispy around the edges, about 15-18 minutes. Once cooled, chop or shred into bite-sized pieces.
While the chicken cooks, slice the red bell pepper and red onion. Toss them with a little olive oil, salt, and pepper, and spread them out on a separate baking sheet. Roast in the oven for 10-12 minutes until tender and slightly charred.
Place the whole wheat pizza crust on a pizza stone or baking tray. Spread a thin layer of BBQ sauce evenly over the crust.
Evenly distribute the cooked chicken and roasted vegetables over the sauce. Sprinkle the part-skim mozzarella cheese on top.
Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
Remove from the oven and drizzle with ranch dressing. Let cool for a minute before slicing and serving.