Lunch / Dinner
Barbecue Chicken Tortilla Pizza
Who would’ve thought — buying 12 pizza crusts for $1.50? Actually, they’re 10-inch flour tortillas which, when cooked just right, make an outstanding crispy base for pizza.
When it comes to pizza crust, thin is in. But if you're in a hurry, making homemade crust doesn't fit into the equation. The solution? Use flour tortillas!
Preheat broiler to high. Coat the back of a baking sheet with nonstick spray; set aside.
Season chicken with salt and pepper on all sides. Sauté chicken in oil in a large sauté pan over medium-high heat until cooked through, 7–8 minutes. Add barbecue sauce, vinegar, and lime juice; stir to coat chicken pieces. Cook chicken mixture until thickened, about 2 minutes more; remove from heat.
Brown tortillas one at a time over high heat in a nonstick skillet that's been lightly coated with oil. Cook tortillas on both sides until crisp. Transfer two tortillas to the prepared baking sheet. Top each tortilla with a quarter of the mozzarella, chicken, tomatoes, onion, and jalapeño. Broil pizzas 2–3 minutes, watching closely so they don't burn. Remove baking sheet from oven and slide pizzas onto a cutting board.
Garnish each pizza with cilantro. Prepare remaining two tortillas; top and bake in the same manner. Cut pizzas into wedges and serve.
Add barbecue sauce, vinegar, and lime juice to sautéed chicken. Set chicken mixture aside until ready to assemble pizzas.
Heat tortillas over high heat on both sides until brown in spots and crisp around the edges.
Baking pizzas on the back of a baking sheet makes it easier to remove the pizzas from the pan without bending them. Don't overload the tortillas with toppings.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 96mg 32%
Sodium 1084mg 45%
Carbs 45g 15%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.