Tortillas are so versatile and can be used at breakfast, lunch or dinner. This pizza is from the other night. I used leftover grilled chicken from our dinner the night before. Be creative, use what you have on hand and make an inexpensive meal for you or a crowd.
1 large tortilla, your favorite brand will do
¼ cup pesto sauce (Costco again has a great one that lasts in the fridge, or freeze in smaller portions)
⅓ Cup shredded/crumbled cheese (mozzarella, cheddar, goat, feta)
Rotisserie chicken sliced or oven roasted chicken breast.
Sliced red onion
Red pepper flakes
Freshly grated Parmesan
Preheat the oven to 475 degrees Fahrenheit.
Place the tortilla in a cast iron pan or pizza pan oiled with EVOO and sprinkled with fine cornmeal. Spread sauce evenly across the tortilla, leaving ½ inch around the edges. Sprinkle with cheese and toppings.
Bake for 12-14 minutes, until the cheese is golden and bubbling and the edges of the tortilla are lightly browned. Slice and serve.