YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Crisp sprouted flatbread topped with spicy buffalo chicken and melted mozzarella, finished with a cooling, creamy Greek yogurt ranch drizzle.
INGREDIENTS
1 medium sprouted grain flatbread
4 oz cooked shredded chicken breast
2 tbsp buffalo sauce
1 tsp ghee
1 oz shredded part-skim mozzarella cheese
2 tbsp nonfat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
1 tbsp diced red onion
1 tbsp diced celery
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 bowl, whisk together the buffalo sauce and melted ghee until well combined.
Toss the shredded chicken breast in the buffalo sauce mixture until every piece is evenly coated.
Place the flatbread on the prepared baking sheet and spread the buffalo chicken across the surface.
Top the chicken with the diced red onion, diced celery, and shredded mozzarella cheese.
Bake for 8 to 10 minutes, or until the flatbread is golden and the cheese is bubbly and melted.
While the pizza bakes, prepare the ranch drizzle by mixing the Greek yogurt, dried dill, garlic powder, sea salt, and black pepper in a small ramekin.
Remove the pizza from the oven, drizzle the yogurt ranch over the top, and slice into four pieces before serving.