YOUR SOLIN GENERATED RECIPE
Crispy whole wheat crust topped with smoky BBQ chicken and zesty red onions, finished with a creamy, herb-infused Greek yogurt ranch drizzle.
INGREDIENTS
3 oz chicken breast
1 medium whole wheat tortilla
2 tbsp no-added-sugar BBQ sauce
1 oz part-skim mozzarella cheese
0.25 cup red onion
2 tbsp plain nonfat Greek yogurt
0.25 tsp garlic powder
0.25 tsp dried dill
0.25 tsp onion powder
1 tsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and place the whole wheat tortilla on a parchment-lined baking sheet.
In a small mixing bowl, toss the shredded chicken breast with 1 tablespoon of the BBQ sauce until every piece is well coated.
Spread the remaining 1 tablespoon of BBQ sauce evenly across the surface of the tortilla, leaving a small border for the crust.
Layer the BBQ chicken, thinly sliced red onions, and shredded mozzarella cheese over the sauce.
Bake the pizza for 8 to 10 minutes until the cheese is bubbly and the edges of the tortilla are golden and crisp.
While the pizza is in the oven, whisk together the Greek yogurt, garlic powder, dried dill, 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 into wedges.