YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Tender buffalo chicken and crisp red onions baked on a toasted whole wheat crust, finished with a creamy, cooling Greek yogurt ranch drizzle.
INGREDIENTS
3.75 oz chicken breast
1 large whole wheat tortilla
1 oz part-skim mozzarella cheese
2 tbsp buffalo hot sauce
1 tsp ghee
2 tbsp nonfat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 cup red onion
1 tbsp green onions
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.
In a small bowl, whisk together the buffalo hot sauce and melted ghee.
Shred the cooked chicken breast and toss it in the buffalo sauce mixture until thoroughly coated.
Place the whole wheat tortilla on the prepared baking sheet and spread the buffalo chicken evenly across the surface.
Top the chicken with shredded mozzarella cheese and thinly sliced red onions.
Bake the pizza for 8 to 10 minutes, or until the cheese is melted and the edges of the tortilla are golden brown.
While the pizza bakes, prepare the ranch drizzle by mixing the Greek yogurt, dried dill, garlic powder, sea salt, and black pepper in a small bowl, adding a teaspoon of water if needed to reach a drizzling consistency.
Remove the pizza from the oven, drizzle with the yogurt ranch, and garnish with fresh green onions before slicing.