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.