YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Oven-baked flatbread topped with spicy buffalo chicken and melted mozzarella, finished with a cool, creamy Greek yogurt ranch drizzle for a crispy bite.
INGREDIENTS
1 whole high-protein flatbread
3.5 oz chicken breast, cooked and shredded
2 tbsp buffalo hot sauce
0.25 cup part-skim mozzarella cheese
0.25 cup red onion, thinly sliced
2 tbsp nonfat plain Greek yogurt
1 tsp fresh dill, minced
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp water
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small mixing bowl, toss the shredded cooked chicken breast with the buffalo hot sauce until evenly coated.
Place the flatbread on the prepared baking sheet and spread the buffalo chicken across the surface in an even layer.
Top the chicken with the thinly sliced red onions and sprinkle the shredded mozzarella cheese over the top.
Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
While the pizza is baking, prepare the ranch drizzle by whisking together the Greek yogurt, fresh dill, garlic powder, sea salt, black pepper, and water until smooth.
Remove the pizza from the oven, drizzle with the yogurt ranch mixture, and slice into pieces before serving.