YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
High-protein chicken and tangy buffalo sauce baked on a crisp whole wheat crust, finished with a creamy, cooling Greek yogurt ranch drizzle.
INGREDIENTS
4 oz cooked shredded chicken breast
1 medium whole wheat flatbread
2 tbsp buffalo sauce
1 oz part-skim mozzarella cheese
0.25 cup nonfat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 cup sliced red onion
1 stalk sliced celery
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, toss the shredded chicken with the buffalo sauce until evenly coated.
Place the whole wheat flatbread on the prepared baking sheet.
Spread the buffalo chicken across the flatbread, then top with the sliced red onions and mozzarella cheese.
Bake for 8 to 10 minutes until the cheese is melted and the edges of the flatbread are crisp.
While the pizza bakes, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small dish to create the ranch drizzle.
Remove the pizza from the oven, top with the sliced celery for a fresh crunch, and drizzle the yogurt ranch over the top before serving.