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BBQ Chicken Tortilla Pizza

yield: 1 servingprep time: 5 minscook time: 10 mins
recipe-image

DESCRIPTION

INGREDIENTS

Pizza

  • 1 whole wheat tortilla
  • 2 tbsp BBQ sauce (see below)
  • 100g shredded roast chicken breast
  • 50g mozzarella cheese
  • Handful of spinach
  • 1/4 tsp black pepper

BBQ sauce

  • 250g tomato passata
  • 1 tsp liquid smoke
  • 1 tbsp apple cider vinegar
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp monk fruit erythritol sweetener
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper

INSTRUCTIONS

Make BBQ sauce:

  1. Combine all ingredients except for tempeh in a pot. Bring mixture to a boil and simmer for 5-10 minutes until thickened. If mixture becomes too thick, simply thin it out with a little bit of water and let simmer until desired consistency.
  2. Let cool completely before using.

Assemble Pizza:

  1. Preheat the oven to 210°C / 410°F.
  2. Place a large baking rack on a baking sheet, and place tortilla directly on top of baking rack.
  3. Spread BBQ sauce thinly over the tortilla, leaving a 0.5 inch sauceless border on the edge. Then top tortilla with shredded chicken, mozzarella and spinach.
  4. Bake for 10 minutes or until the cheese is golden and the edge of the tortilla is slightly browned.
  5. Remove from oven and let cool slightly.
  6. Top with a sprinkle of black pepper if desired. Slice your pizza and enjoy!

NOTES

  • If you don't have a baking rack, you can place the tortilla directly on a lined baking sheet. However the base won't be as crispy.
  • For the BBQ sauce, you may substitute monk fruit erythritol sweetener with any other sweetener of choice.
  • Any leftover BBQ sauce can be stored in the fridge for up to 7 days.

© Chloe Ting Recipes – https://chloeting.com/recipes/bbq-chicken-tortilla-pizza