YOUR SOLIN GENERATED RECIPE
Barbecue Ranch Chicken Pizza
Oven-baked whole wheat flatbread topped with smoky barbecue chicken and a creamy, tangy Greek yogurt ranch drizzle for a satisfying crunch.
INGREDIENTS
1 whole High-protein flatbread
2 oz Cooked chicken breast
2 tbsp Low-sugar barbecue sauce
2 tbsp Nonfat plain Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.25 tsp Onion powder
0.25 cup Shredded part-skim mozzarella cheese
2 tbsp Red onion
1 tbsp Fresh cilantro
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Place the high-protein flatbread on a large baking sheet and toast for 3 minutes until it begins to firm up.
In a small mixing bowl, toss the shredded cooked chicken breast with the low-sugar barbecue sauce until every piece is well coated.
In a separate small bowl, whisk together the Greek yogurt, garlic powder, dried dill, onion powder, sea salt, and black pepper to create a clean ranch dressing.
Spread exactly half of the prepared ranch mixture evenly over the toasted flatbread as the base sauce.
Distribute the barbecue chicken and diced red onion over the ranch layer, then sprinkle the shredded mozzarella cheese on top.
Bake the pizza for 8 to 10 minutes until the cheese is melted and the edges of the flatbread are golden brown.
Remove from the oven, drizzle the remaining ranch mixture over the top, and garnish with fresh chopped cilantro before slicing.