YOUR SOLIN GENERATED RECIPE
Crispy Zucchini and Bell Pepper Pizza
Oven-baked whole wheat crust topped with savory shredded chicken, vibrant bell peppers, and golden zucchini rounds for a satisfyingly crispy finish.
INGREDIENTS
1 medium whole wheat tortilla
5 oz chicken breast
0.5 cup zucchini
0.5 cup red bell pepper
2 tbsp tomato puree
1 oz part-skim mozzarella cheese
1 tsp extra virgin olive oil
0.25 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Season the chicken breast with half of the salt, pepper, and garlic powder, then bake or pan-sear until fully cooked through.
Shred or finely dice the cooked chicken into bite-sized pieces.
Thinly slice the zucchini into rounds and finely dice the red bell pepper.
Place the whole wheat tortilla on the prepared baking sheet and spread the tomato puree evenly over the surface, leaving a small border for the crust.
Evenly distribute the shredded chicken, diced bell peppers, and zucchini rounds over the sauce.
Lightly drizzle the olive oil over the zucchini and sprinkle the entire pizza with the remaining salt, pepper, garlic powder, and dried oregano.
Top with the shredded mozzarella cheese.
Bake for 10-12 minutes until the edges of the tortilla are golden brown and the cheese is melted and bubbly.
Slice into wedges and serve immediately while hot.