Name: Sourdough Pizza with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Sourdough pizza dough; 3 oz Chicken breast; 1 oz Part-skim mozzarella cheese; 0.25 cup Tomato puree; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tsp Extra virgin olive oil; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sourdough Pizza with Roasted Vegetables

Crispy sourdough crust topped with zesty tomato sauce, roasted zucchini, and protein-packed chicken for a vibrant and savory meal.

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NUTRITION

Protein

43.1g

Fat

20.9g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Sourdough pizza dough

3 oz Chicken breast

1 oz Part-skim mozzarella cheese

0.25 cup Tomato puree

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tsp Extra virgin olive oil

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 450°F and line a baking sheet with parchment paper.
2
Toss the sliced bell peppers and zucchini with olive oil, sea salt, and black pepper on the baking sheet.
3
Roast the vegetables for 10 minutes until they are slightly tender and caramelized.
4
Roll out the sourdough pizza dough into a thin, even circle on a separate piece of parchment paper.
5
Spread the tomato puree evenly over the dough, leaving a half-inch border for the crust.
6
Sprinkle the dried oregano and garlic powder over the sauce for an aromatic base.
7
Layer the roasted vegetables and cooked shredded chicken breast over the sauce.
8
Top the pizza with the shredded part-skim mozzarella cheese.
9
Bake the pizza for 12 to 15 minutes until the crust is golden-brown and the cheese is bubbling.