YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Oven-baked whole grain flatbread topped with spicy buffalo chicken and melted mozzarella, finished with a cool and creamy Greek yogurt ranch drizzle.
INGREDIENTS
1 whole Whole grain flatbread
4 oz Cooked shredded chicken breast
2 tbsp Buffalo hot sauce
0.5 tbsp Ghee
1.5 oz Shredded part-skim mozzarella cheese
2 tbsp Nonfat plain Greek yogurt
0.25 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
1 tbsp Chopped celery
1 tbsp Diced red onion
0.25 tsp Sea salt
0.25 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, whisk together the buffalo hot sauce and melted ghee until emulsified.
Add the cooked shredded chicken to the buffalo sauce and toss thoroughly to coat every piece.
Place the whole grain flatbread on the prepared baking sheet and spread the buffalo chicken evenly across the top.
Sprinkle the shredded mozzarella cheese, diced red onion, and chopped celery over the chicken.
Bake in the center rack for 8 to 10 minutes, or until the cheese is melted and the edges of the flatbread are golden brown.
While the pizza bakes, prepare the ranch drizzle by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small ramekin.
Remove the pizza from the oven, drizzle with the yogurt ranch mixture, and slice into pieces before serving.