YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Crispy whole wheat pita topped with spicy buffalo chicken and melted mozzarella, finished with a creamy, cooling Greek yogurt ranch drizzle.
INGREDIENTS
1 whole Whole wheat pita
4 oz Cooked chicken breast
2 tbsp Buffalo sauce
1 oz Part-skim mozzarella cheese
2 tbsp Non-fat Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Dried dill
1 tbsp Red onion
1 tbsp Celery
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven or air fryer to 400°F (200°C).
In a small mixing bowl, toss the shredded cooked chicken breast with the buffalo sauce until every piece is thoroughly coated.
Place the whole wheat pita on a parchment-lined baking sheet and lightly toast it in the oven for 2 minutes to create a sturdy, crisp base.
Spread the buffalo chicken evenly across the pita, then top with the shredded mozzarella cheese, finely diced red onion, and diced celery.
Return the pizza to the oven and bake for 8 to 10 minutes, or until the cheese is bubbly and the edges of the pita are golden brown.
While the pizza bakes, whisk together the Greek yogurt, garlic powder, dried dill, sea salt, and black pepper in a small ramekin to create the ranch drizzle.
Remove the pizza from the oven, let it rest for one minute, then finish with a generous drizzle of the prepared yogurt ranch before slicing into wedges.