There are so so many things I love about this meal. And yes, it’s kind of a “duh recipe”, as in, it’s so easy I almost feel bad blogging about it. However, I would feel even worse not telling you about this tasty little treat. I’m really just a selfless person like that.
So the things I like…
- It’s pizza. (Again, duh.) I LOVE pizza. It’s the jam. The ‘ish. The stuff. Whatever, it’s my favorite and I’ll continue my love affair with it until the day I can’t get my dentures moving fast enough to chew it.
- It took less than 15 minutes. What’s that you say? Less than 15? Yes, pretend voices, less than 15. Including chopping.
- It serves one. If you make just one. You can make as many as you like, but if you find yourself in a situation where your husband already grilled and ate 3 hot sausages, and you just got back from yoga and are completely famished, well hey, this completely hypothetical situation might call for a single serving. But maybe make two so you don’t wish you had more later.
- It was made up completely by things I always have laying around, including random veggies and leftover grilled chicken. Say word.
BBQ Chicken & Mushroom Tortilla Pizza
Total time: 15 minutes
1 flour tortilla (medium-sized)
2 T bbq sauce of your choice (I used Sweet Baby Ray’s)
2 oz shredded reduced-fat cheddar cheese
1 oz chopped baby portobello mushrooms
1 oz chopped onion
1-2 oz diced grilled chicken breast
1 T chopped fresh parsley
1 tsp crushed red pepper
Directions: Preheat oven to 350, spray baking sheet with olive oil. Place tortilla on baking sheet and spread bbq sauce evenly. Add most of the cheese, then the chicken, mushrooms, and onion. Finish with the remaining cheese and fresh parsley, then sprinkle with crushed red pepper. Bake for 10 minutes, or until tortilla is crispy and cheese is melted.
The other great thing about this is you can very easily make it vegetarian and just add additional vegetables you …