Sometimes, a girl just needs a cheesy, BBQ-y, semi-unhealthy-but-let’s-just-pretend-that-didn’t-happen pizza.
Yep, just like this one. One of the blessings and curses of not being able to chow-down on any gluten-filled slice of greasy pizza lining the NYC sidewalks is that if I want to indulge, I usually have to make it myself. So, while it takes way more work, I also inevitably end up making it healthier. Like, for instance, on a super-thin brown rice tortilla instead of a super-doughy traditional pizza dough. While the texture’s clearly different, it still seves the same purpose of getting those awesome, gooey toppings into your mouth.
BBQ Chicken and Red Onion Pizza
What You’ll Need:
1 brown rice tortilla
1/2 a chicken breast, shredded
1/4 cup BBQ sauce (roughly) (homemade or store-bought, you choose)
1/4 of a red onion, very thinly sliced
1/2 – 1 cup shredded cheddar jack cheese (the amount depends on just how stressful of a day you’ve had, clearly)
1 tablespoon fresh flat-leafed parsley, finely chopped
What to Do:
Heat the oven to about 425F. Throw the tortilla in the oven on a piece of aluminum foil. (This is my super-sneaky trick to avoid washing a cookie sheet. Shhh!) Let heat/crisp up for about 3–5 minutes (or until light brown).
In the meantime, combine the shredded chicken and about half the BBQ sauce in a small microwave-safe bowl or mug. Toss to evenly coat. Then, stick in the microwave for 30 seconds to 1 minute, or until warm. (If you don’t like using the microwave or don’t have one, this can be done in a small pan over medium heat on the stove.
While the chicken is heating and tortilla is crisping, make sure your onion is finely sliced.
Once the tortilla is slightly crisp, remove from oven and spread with as much of the leftover BBQ sauce as you’d like. Next, top with chicken, onion slices, and cheese.
Once the tortilla is topped, put it back in the oven (carefully, on the tin foil), and bake until the cheese is bubbly and slightly browned, about 10-15 minutes. Keep an eye on it!
While the pizza is baking, make sure you have your finely chopped fresh parsley.
Once the cheese is melted and the edges of the tortilla are super-crispy, remove from oven and let it cool slightly on a cutting board. Sprinkle with the parsley, slice into wedges, and enjoy!