- Calories: 210
- Protein: 23 g
- Total Fat: 7 g
- Unsaturated Fat: 4.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 35 mg
- Total Carbohydrate: 26 g
- Dietary Fiber: 0 g
- Total Sugar: 5 g
- Natural Sugar: 2 g
- Added Sugar: 3 g
- Sodium: 970 mg
If you have a love affair with barbecue chicken pizza, you are going to flip for this perfect pie. This recipe has all the classic saucy and cheesy flavors you crave piled on top of a cracker-like thin crust. It’s an absolute breeze to make, it’s super-light (go ahead and enjoy two pies if you want), and requires only a few simple ingredients—beginner chefs, you got this.
- Prep time
- Total Time
• 1 whole-grain tortilla
• 2 tablespoons BBQ sauce, or more to taste
• 2 ounces cooked, diced chicken mixed with BBQ sauce
• 2 to 4 tablespoons shredded 2% Mexican cheese or part-skim mozzarella
• Red pepper flakes (if you like fiery heat), optional
Set the oven to broil. Place the tortilla on a baking sheet and put it in the oven on the middle rack (it can burn too easily on the top rack). Cook for 3 to 5 minutes total, flipping after each minute. (Note: Ovens and tortilla ingredients will vary, so watch carefully so the tortilla doesn’t burn. If air pockets form and your tortilla bubbles, press down with a wide spatula to flatten or pop a small hole in the tortilla with a sharp knife to deflate.)
Remove the tortilla from the oven and spread BBQ sauce on top, covering the majority of the tortilla except for a border of about 1/8 inch all the way around. Add the chicken and sprinkle cheese evenly over the top, along with any other preferred seasonings.
Place back in the oven for about 30 to 45 seconds, until the cheese is melted. Let it cool slightly to allow it to crunch up more. Cut into slices and enjoy.
Try these Spinach Artichoke Pizzas!