YOUR SOLIN GENERATED RECIPE
Crispy BBQ Ranch Chicken Pizza
Crispy whole wheat crust topped with tender shredded chicken and tangy BBQ sauce, finished with a creamy, herb-infused ranch drizzle and zesty red onions.
INGREDIENTS
1 medium whole wheat tortilla
3 oz cooked chicken breast
2 tbsp sugar-free BBQ sauce
1 oz part-skim mozzarella cheese
0.25 cup red onion
2 tbsp nonfat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
1 tsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Place the whole wheat tortilla on a baking sheet and bake for 3 minutes per side until it starts to become firm and crispy.
Remove the tortilla from the oven and spread the sugar-free BBQ sauce evenly across the surface, leaving a small border for the crust.
Evenly distribute the shredded cooked chicken and thinly sliced red onions over the sauce.
Sprinkle the part-skim mozzarella cheese over the toppings.
Return the pizza to the oven and bake for 5-7 minutes, or until the cheese is melted and the edges are golden brown.
While the pizza bakes, whisk together the Greek yogurt, dried dill, and garlic powder in a small bowl, adding a teaspoon of water if needed to reach a drizzling consistency.
Season the yogurt ranch with sea salt and black pepper.
Remove the pizza from the oven, drizzle with the prepared yogurt ranch, and garnish with fresh cilantro before slicing.