YOUR SOLIN GENERATED RECIPE
Crispy whole wheat crust topped with smoky BBQ chicken and melted mozzarella, finished with a creamy herb-infused ranch drizzle for a zesty bite.
INGREDIENTS
1 medium whole wheat tortilla
4 oz cooked chicken breast
2 tbsp sugar-free BBQ sauce
0.25 cup part-skim mozzarella cheese
0.25 cup red onion
1 tbsp fresh cilantro
2 tbsp nonfat 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).
Place the whole wheat tortilla on a baking sheet and bake for 3 minutes per side until it starts to become firm and slightly crisp.
In a small mixing bowl, toss the cooked chicken breast with the sugar-free BBQ sauce until evenly coated.
Spread the BBQ chicken across the tortilla, followed by the thinly sliced red onion and the shredded mozzarella cheese.
Return the pizza to the oven and bake for 8 to 10 minutes, or until the cheese is melted and the edges are golden brown.
While the pizza bakes, prepare the healthy ranch drizzle by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small dish.
Remove the pizza from the oven, drizzle the yogurt ranch over the top, and garnish with fresh chopped cilantro before slicing.