YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Oven-baked whole wheat tortilla topped with spicy buffalo-tossed chicken and melted mozzarella, finished with a cooling, creamy ranch drizzle that adds a zesty pop of flavor.
INGREDIENTS
4.5 oz Chicken breast
1 tsp Avocado oil
1 medium Whole wheat tortilla
3 tbsp Buffalo sauce
0.25 cup Shredded mozzarella cheese
0.25 cup Red onion
0.25 cup Green bell pepper
2 tbsp Plain Greek yogurt
0.5 tsp Lemon juice
0.25 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Dice the chicken breast into small bite-sized pieces and season with sea salt and black pepper.
Heat avocado oil in a non-stick pan over medium heat, sauté chicken until cooked through, then toss with 2 tablespoons of buffalo sauce.
Place the tortilla on the baking sheet and spread the remaining 1 tablespoon of buffalo sauce over the surface.
Layer the buffalo chicken, diced red onion, and green bell pepper over the tortilla.
Sprinkle the shredded mozzarella evenly over the toppings.
Bake for 8-10 minutes until the cheese is bubbly and the edges of the tortilla are golden and crisp.
In a small bowl, whisk together Greek yogurt, lemon juice, dried dill, and garlic powder to create the ranch drizzle.
Remove the pizza from the oven, drizzle with the ranch mixture, and slice into wedges.