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
shredded cooked chicken
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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