YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Baked sprouted grain crust topped with spicy buffalo chicken and melted mozzarella, finished with a cool, creamy Greek yogurt ranch drizzle.
INGREDIENTS
1 whole Sprouted grain tortilla
4 oz Chicken breast, cooked and shredded
2 tbsp Buffalo sauce
1 tsp Ghee
0.25 cup Shredded mozzarella cheese
2 tbsp Nonfat Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Dried dill
2 tbsp Red onion, diced
1 tbsp Green onion, sliced
1 tbsp Celery, finely diced
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, whisk together the buffalo sauce and melted ghee, then add the shredded chicken and toss until every piece is well coated.
Place the sprouted grain tortilla on the prepared baking sheet and spread the buffalo chicken evenly across the surface.
Top the chicken with the diced red onion and finely diced celery, then sprinkle the shredded mozzarella cheese over the top.
Bake the pizza for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the tortilla are crispy and golden.
While the pizza bakes, prepare the ranch drizzle by whisking together the Greek yogurt, garlic powder, dried dill, sea salt, and black pepper in a small ramekin (add a teaspoon of water if needed to reach a drizzling consistency).
Remove the pizza from the oven and immediately drizzle with the yogurt ranch mixture.
Garnish with sliced green onions, slice into wedges, and serve warm.