YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat crust topped with tender chicken and zesty red onions, finished with a creamy Greek yogurt ranch drizzle for a smoky and refreshing bite.
INGREDIENTS
1 medium whole wheat tortilla
4.5 oz chicken breast
1.5 tbsp sugar-free BBQ sauce
0.75 oz part-skim mozzarella cheese
2 tbsp red onion
2 tbsp nonfat plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 tsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and place the whole wheat tortilla on a baking sheet.
Bake the tortilla for 3 minutes per side until it becomes slightly crisp and golden.
In a small mixing bowl, combine the cooked shredded chicken breast with 1 tablespoon of the sugar-free BBQ sauce, sea salt, and black pepper.
Spread the remaining 0.5 tablespoon of BBQ sauce evenly over the surface of the toasted tortilla.
Layer the seasoned chicken, shredded mozzarella cheese, and thinly sliced red onions across the pizza base.
Return the pizza to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
While the pizza bakes, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder in a small dish to create the clean ranch dressing.
Remove the pizza from the oven, drizzle with the prepared Greek yogurt ranch, and garnish with fresh chopped cilantro before slicing.