Thin pizza crusts are so popular these days. So what better thing to use for ease and to make it healthier than whole grain or whole wheat tortilla for the crust! This pizza makes such an easy weeknight dinner the whole family will love. Serve with a salad and you’re all set.
TIME: 16 MINUTES
2 flour tortillas
1 white onion, diced
85 grams of cooked chicken, shredded 50 millilitres of barbeque sauce
1 teaspoon of balsamic vinegar
50 grams of cherry tomatoes, sliced 100 grams of mozzarella cheese, grated 50 grams of Parmesan cheese, grated
Begin by preheating your grill to a medium heat.
Place the tortillas under the grill for around 1 minute, or until they are lightly toasted all over – remember to watch the tortillas carefully as they will burn very easily. Once cooked, remove from the grill and set aside.
To soften the onion, gently sauté in a pan for 5 minutes or, alternatively, cook them in a micro- wave for 2 minutes.
While the onion cooks, add the shredded chicken to a bowl and combine with the barbeque sauce and balsamic vinegar.
To assemble the pizza, spread the tortillas with barbeque sauce and scatter over the chicken, on- ions and tomatoes. Top with the grated mozzarella and Parmesan before placing the pizza under the grill once again.
Once the cheese has melted and is beginning to brown, remove the pizza from the oven and serve.