grilled chicken, pesto tortilla pizza

Love pizza but don't want the extra calories or carbs for the crust? We've been making these pizzas for some time now. I buy the mondo pack of tortillas at Costco that last forever because of the quantity of them AND the far-out pull date. 
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.

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Pesto Chicken Tortilla Pizza

INGREDIENTS
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

INSTRUCTIONS

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.