YOUR SOLIN GENERATED RECIPE
Baked whole grain crust topped with tender grilled chicken and tangy BBQ sauce, finished with a creamy Greek yogurt ranch drizzle that adds a refreshing zing.
INGREDIENTS
1 medium whole grain tortilla
5 oz chicken breast
2 tbsp low-sugar BBQ sauce
1 oz part-skim mozzarella cheese
2 tbsp non-fat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 cup red onion
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Season the chicken breast with a pinch of sea salt and black pepper, then grill or pan-sear until cooked through and cube into bite-sized pieces.
Place the tortilla on the baking sheet and bake for 2 minutes per side until it starts to become firm and slightly crisp.
Spread the BBQ sauce evenly over the tortilla, leaving a half-inch border for the crust.
Distribute the cubed chicken and thinly sliced red onions over the sauce, then sprinkle with the shredded mozzarella cheese.
Bake the pizza for 7 to 9 minutes until the cheese is melted and the edges of the tortilla are golden brown.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, and the remaining sea salt and black pepper to create the ranch drizzle.
Remove the pizza from the oven, drizzle with the ranch dressing, and garnish with freshly chopped cilantro before slicing.