YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Baked whole wheat flatbread topped with spicy buffalo chicken and melted mozzarella, finished with a cool, creamy Greek yogurt ranch drizzle.
INGREDIENTS
1 medium whole wheat tortilla
3 oz chicken breast
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 plain Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cook the chicken breast by poaching or pan-searing until it reaches an internal temperature of 165°F, then shred it thoroughly using two forks.
In a small mixing bowl, whisk together the buffalo hot sauce and melted ghee, then toss the shredded chicken in the mixture until well coated.
Place the whole wheat tortilla on the prepared baking sheet and spread the buffalo chicken evenly across the surface.
Top the chicken with shredded mozzarella cheese, finely diced red onion, and thinly sliced celery.
Bake the pizza for 8 to 10 minutes until the edges of the tortilla are golden brown and the cheese is bubbly.
While the pizza bakes, prepare the ranch drizzle by combining the Greek yogurt, dried dill, garlic powder, sea salt, and black pepper in a small bowl.
Remove the pizza from the oven, drizzle with the prepared yogurt ranch sauce, and slice into wedges before serving.