Project Chicken: BBQ Chicken “Pizzas”

by Sara on September 20, 2009

BBQ Chicken Pizza

I never really thought I would like BBQ Chicken Pizza, but I have a friend obsessed with BBQ sauce; several years ago when we went out for pizza, I let him talk me into a thin crust BBQ Chicken Pizza.

It was really, really good.

Once I got over my shock at actually liking the pizza, I have put in on the menu from time to time. Unlike your standard tomato sauce & cheese pizza, which I could quite happily devour at every meal, I really have to be in the mood for this pizza.

The mood struck when I happened to have a fridge full of leftover chicken and cilantro that was quickly going to seed; I had very little time left to take advantage of this flavorfull herb. If I had some pre-baked crusts, I certainly would have used them, but that particular night, I had planned on making a flatbread. When dinner rolled around, laziness trumped the flatbread plan, and I used a tortilla.

The results were excellent. This was the first time I actually toasted the tortilla over a burner before using it as a pizza base, and I have to say, this is definitely the way to go. The entire “crust” was very crisp, and for the first time in my experience, strong enough to actually pick up a slice of the pizza, without the crust going limp (which always seems to result in an avalanche of cheese and toppings).

Super Quick BBQ Chicken Pizza

1 tortilla
BBQ sauce
shredded cooked chicken
shredded mozzarella
shredded cheddar or gouda
1 teaspoon chopped red onion
1 tsp chopped cilantro

Preheat oven to 400*F. Heat an electric or gas burner over high heat. If using gas, throw the tortilla on the burner until it starts to puff up, then flip it over to repeat. For electric burner, hold the tortilla with a tongs, close to the element until it starts to puff up. Flip over and repeat.

Place tortilla on a baking sheet. Top with desired amount of BBQ sauce and cheese. Sprinkle with onions, chicken, and cilantro. Bake until cheese melts, about 5-7 minutes. Let cool for 2 minutes before cutting.

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{ 5 comments… read them below or add one }

Michelle September 20, 2009 at 3:01 pm

Sounds great. I often make impromptu pizzas on the grill using pita bread as a crust. It’s sturdy enough to hold up to heavy toppings, but still light enough to mimic a pizza crust. Plus, w/ the grill I don’t even have to turn on the oven.

amanda September 20, 2009 at 8:28 pm

that sounds really good. I love an easy recipe.

Biz September 21, 2009 at 4:55 pm

Not sure about the bbq sauce – my husbands best friend orders that pizza all the time, and I just can’t picture warm bbq sauce!

You should try my no rise pizza dough.

1 cup warm water mixed with 1 packet of yeast. Let rest 5 minutes. Add 2 cups water, 1 tsp. salt and mix until combined – I usually need to add between 1/4 cup and 1/2 cup more flour to get the right consistency, but then its ready to roll!

I prebake my crusts for about 5-7 minutes, for an extra crunchy crust – then add my toppings and then finish it off just on the rack – perfect thin crust pizza every time!

Biz September 21, 2009 at 4:56 pm

Oops, I meant to say add 2 cups FLOUR not water! :D

Sara September 21, 2009 at 6:10 pm

Michelle – I do enjoy pita crust pizzas, as well. In this case, I had the tortillas for another recipe, so I used them.

Amanda – Thanks!

Biz – I understand your hesitations about the BBQ sauce – I had them, too. I’ll try that crust sometime, thanks for sharing the recipe.

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