YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Oven-baked whole wheat flatbread topped with spicy buffalo chicken and crisp red onions, finished with a cool, creamy Greek yogurt ranch drizzle.
INGREDIENTS
1 medium whole wheat flatbread
4 oz cooked shredded chicken breast
2 tbsp buffalo hot sauce
1 oz shredded part-skim mozzarella cheese
2 tbsp red onion
0.25 cup nonfat plain Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 tsp fresh lemon juice
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, combine the shredded chicken breast with the buffalo hot sauce until every piece is well coated.
Place the whole wheat flatbread on the prepared baking sheet.
Spread the buffalo chicken evenly across the flatbread, then top with the shredded mozzarella and thinly sliced red onions.
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 is baking, prepare the ranch drizzle by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, sea salt, and black pepper in a small bowl.
Remove the pizza from the oven and allow it to sit for 2 minutes before slicing.
Drizzle the prepared Greek yogurt ranch over the pizza and serve immediately.