YOUR SOLIN GENERATED RECIPE
Crispy whole grain flatbread topped with smoky BBQ chicken and melted mozzarella, finished with a cool, creamy Greek yogurt ranch drizzle.
INGREDIENTS
1.25 whole whole grain flatbread
2 oz cooked chicken breast
2 tbsp low-sugar BBQ sauce
1 oz part-skim mozzarella cheese
2 tbsp non-fat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 tsp lemon juice
2 tsp extra virgin olive oil
2 tbsp red onion
1 tbsp fresh cilantro
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.
Place the whole grain flatbread on the baking sheet and lightly brush the surface with the extra virgin olive oil.
Spread the low-sugar BBQ sauce evenly over the flatbread, leaving a small border for the crust.
Layer the shredded cooked chicken breast and diced red onion over the sauce, then sprinkle evenly with the mozzarella cheese.
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
While the pizza bakes, prepare the healthy 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, drizzle with the prepared ranch sauce, and garnish with fresh chopped cilantro before slicing.