YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
High-protein flatbread baked with spicy buffalo chicken and melty mozzarella, finished with a cool, creamy Greek yogurt ranch drizzle.
INGREDIENTS
1 medium whole wheat flatbread
4.5 oz cooked chicken breast
2 tbsp buffalo sauce
1 oz part-skim mozzarella cheese
0.25 cup red onion
0.25 cup celery
2 tbsp plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
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 sauce until every piece is well coated.
Place the whole wheat flatbread on the prepared baking sheet and layer on the buffalo chicken, thinly sliced red onion, and shredded mozzarella cheese.
Bake for 8 to 10 minutes, or until the cheese is bubbly and the edges of the flatbread 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, top with the finely diced celery for a fresh crunch, and finish with a generous drizzle of the homemade ranch sauce.