YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Oven-baked whole wheat tortilla topped with spicy buffalo-tossed chicken and melted mozzarella, finished with a creamy, cooling Greek yogurt ranch drizzle.
INGREDIENTS
1 medium whole wheat tortilla
4 oz cooked shredded chicken breast
2 tbsp buffalo sauce
1 oz shredded mozzarella cheese
2 tbsp non-fat plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 cup sliced celery
0.25 cup diced red onion
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
In a small mixing bowl, toss the shredded chicken breast with the buffalo sauce until every piece is well-coated.
Place the whole wheat tortilla on a baking sheet lined with parchment paper.
Evenly spread the buffalo chicken over the tortilla, then top with the diced red onion and shredded mozzarella cheese.
Bake for 8 to 10 minutes, or until the cheese is bubbly and the edges of the tortilla are golden and crisp.
While the pizza bakes, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small bowl to create the ranch drizzle.
Remove the pizza from the oven, garnish with the fresh sliced celery for a crisp texture, and finish with a generous drizzle of the Greek yogurt ranch.