YOUR SOLIN GENERATED RECIPE
High-Protein BBQ Chicken Pizza
Oven-baked whole wheat crust topped with tangy BBQ chicken and crisp red onions for a smoky and satisfying finish.
INGREDIENTS
0.5 cup whole wheat self-rising flour
0.25 cup non-fat Greek yogurt
4 oz cooked chicken breast
2 tbsp low-sugar BBQ sauce
1 oz part-skim mozzarella cheese
0.25 cup red onion
1 tbsp fresh cilantro
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the whole wheat self-rising flour, garlic powder, dried oregano, and Greek yogurt.
Stir until a dough forms, then turn it out onto a lightly floured surface and knead for 1-2 minutes until smooth.
Roll the dough into a thin circle or rectangle and place it on the prepared baking sheet.
Pre-bake the crust for 5 minutes to ensure it stays crisp under the toppings.
While the crust bakes, toss the shredded cooked chicken breast with the low-sugar BBQ sauce in a small bowl.
Remove the crust from the oven and spread the BBQ chicken evenly across the surface.
Top with the sliced red onions and sprinkle the part-skim mozzarella cheese over everything.
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and the edges are golden brown.
Garnish with freshly chopped cilantro before slicing and serving.