YOUR SOLIN GENERATED RECIPE
Crispy thin crust topped with tangy BBQ chicken and zesty red onions, finished with a creamy, herb-infused Greek yogurt ranch drizzle.
INGREDIENTS
3 oz chicken breast
1 medium whole wheat thin pizza crust
2 tbsp sugar-free BBQ sauce
1 oz part-skim mozzarella cheese
3 tbsp non-fat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
2 tbsp red onion
1 tbsp fresh cilantro
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Season the chicken breast with sea salt and black pepper, then sauté in olive oil over medium heat until fully cooked.
Dice the cooked chicken into small cubes and toss them with 1 tablespoon of the sugar-free BBQ sauce.
Place the pizza crust on the prepared baking sheet and spread the remaining 1 tablespoon of BBQ sauce evenly over the surface.
Distribute the BBQ chicken and thinly sliced red onions over the sauce, then sprinkle with the mozzarella cheese.
Bake for 10 to 12 minutes until the crust is golden brown and the cheese is melted and bubbly.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create a clean ranch dressing.
Remove the pizza from the oven, drizzle with the yogurt ranch, and garnish with fresh cilantro before slicing.