YOUR SOLIN GENERATED RECIPE
Cottage Cheese Pizza with Roasted Vegetables
Crispy whole wheat flatbread topped with a creamy cottage cheese blend and vibrant roasted vegetables, finished with a savory sprinkle of Italian herbs.
INGREDIENTS
1 medium whole wheat tortilla
0.5 cup low-fat cottage cheese
3 oz cooked chicken breast
0.5 cup red bell pepper
0.5 cup zucchini
2 tbsp tomato sauce
1 tsp olive oil
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the red bell pepper and zucchini into small, uniform pieces.
Toss the diced vegetables with olive oil, sea salt, and black pepper on the baking sheet and roast for 10 minutes.
While the vegetables roast, place the cottage cheese, garlic powder, and dried oregano in a small blender or food processor and pulse until completely smooth.
Place the whole wheat tortilla on a clean baking sheet and spread the tomato sauce in a thin, even layer across the surface.
Spread the blended cottage cheese mixture over the tomato sauce, leaving a small border for the crust.
Top the pizza with the par-roasted vegetables and the diced cooked chicken breast.
Bake the pizza for 8 to 10 minutes until the edges of the tortilla are golden brown and crispy.
Remove from the oven, let it cool for two minutes, and slice into wedges before serving.