YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Pizza with Ranch Drizzle
Crispy whole wheat crust topped with spicy buffalo chicken and melted mozzarella, finished with a cool, zesty Greek yogurt ranch drizzle for a satisfying crunch.
INGREDIENTS
1 large whole wheat tortilla
4 oz cooked chicken breast
2 tbsp buffalo sauce
1.5 oz part-skim mozzarella cheese
0.25 cup red onion
0.25 cup celery
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
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the whole wheat tortilla on the baking sheet and bake for 3 minutes on each side until it begins to firm up and turn slightly golden.
In a small mixing bowl, toss the shredded cooked chicken breast with the buffalo sauce until every piece is thoroughly coated.
In a separate small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, sea salt, and black pepper to create the ranch drizzle.
Spread the buffalo chicken evenly over the par-baked tortilla crust.
Top the chicken with the shredded mozzarella cheese, thinly sliced red onion, and diced celery.
Return the pizza to the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, drizzle the prepared Greek yogurt ranch over the top, and slice into wedges to serve.