YOUR SOLIN GENERATED RECIPE
Smoky BBQ chicken and sharp red onions are baked on a crispy whole grain crust and finished with a cooling, herb-infused ranch drizzle.
INGREDIENTS
1 medium whole wheat tortilla
5 oz chicken breast
2 tbsp sugar-free BBQ sauce
1 oz part-skim mozzarella cheese
2 tbsp plain nonfat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
2 tbsp red onion
1 tbsp fresh cilantro
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Place the whole wheat tortilla on a parchment-lined baking sheet and bake for 3 minutes per side until it starts to become firm and slightly toasted.
In a small mixing bowl, toss the cooked and shredded chicken breast with the sugar-free BBQ sauce until every piece is well coated.
Spread the BBQ chicken evenly across the surface of the tortilla, then top with the thinly sliced red onions and the part-skim mozzarella cheese.
Return the pizza to the oven and bake for 8-10 minutes, or until the cheese is fully melted and the edges of the tortilla are golden brown.
While the pizza is baking, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small bowl to create the ranch drizzle.
Remove the pizza from the oven, drizzle the yogurt ranch over the top, and garnish with freshly chopped cilantro before slicing and serving.