YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Crispy sprouted grain flatbread topped with zesty buffalo chicken and melted mozzarella, finished with a creamy, cooling Greek yogurt ranch drizzle.
INGREDIENTS
4 oz chicken breast
1 medium sprouted grain flatbread
1 tbsp buffalo hot sauce
1 tsp ghee
1 oz part-skim mozzarella cheese
0.25 cup red onion
0.25 cup celery
2 tbsp non-fat greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 tsp lemon juice
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Shred the cooked chicken breast and toss it in a small bowl with the buffalo hot sauce and melted ghee until every piece is well coated.
Place the sprouted grain flatbread on a baking sheet and spread the buffalo chicken evenly across the surface.
Top the chicken with shredded mozzarella, thinly sliced red onion, and finely diced celery for a fresh crunch.
Bake for 8-10 minutes until the cheese is bubbly and the edges of the flatbread are golden brown.
While the pizza bakes, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, sea salt, and black pepper in a small bowl to create the ranch drizzle.
Remove the pizza from the oven and drizzle the yogurt ranch over the top before slicing and serving.