Thin crust rules! The thinner and crispier the better. I like to be able to pick up a slice of pizza without all the innards drooping and dangling. Well, I have discovered a quick and crispy pizza crust…flour tortillas. About mid-morning I cooked a bone-in chicken breast in some stock, for about 20 minutes. After removing from the heat and from the liquid, I placed in the fridge to cool. I had no idea what I was going to do with it, but I knew I could come up with a quick dinner if I just thought a little bit. (that would come later!)
I had some homemade pesto in the freezer which got me thinking about tomatoes and parmesan cheese. Hmmm…pesto chicken pizza was forming in my mind. So I cut up some broccoli in small bite size pieces and sliced some red bell pepper in thin slices. Once I decided what I was going to fix, it came together very quick. I spread pesto on two tortilla shells (all I had in the fridge was the garden spinach variety). I sliced the tops off the tomatoes and squeezed the juice and seeds out and discarded them. (it would have made the pizza too soggy) Then I layered the veggies and chicken and topped with Parmesan and shredded Asiago cheese.
I baked them in a 400 degree oven for 15 minutes or until the edges start to brown and cheese melts.
I ate three of these slices and Ron ate the other three and the other entire pizza! Halfway through he asked if it was homemade.
They look good! Love your site, the date syrup is intriguing!