This tortilla pizza is topped with all the citrus-y goodness of spring.
Lemon and chicken are a match made in heaven. So what if you put that flavor combo on a pizza? This isn’t your traditional pie. With a tortilla base, this is a meal that is accessible any day of the week.
Wendy Paul shares the recipe. She shares how to cook your tortilla just right, how to layer on the flavor, and some customizable options to try out with this dish.
Lemon Chicken Tortilla Pizza
- 7 Tortillas (fresh is my favorite)
- 1 lemon sliced
- 2 tbsp sugar
- 1 tube basil paste
- 1 cup shredded chicken
- Italian cheese mix/ Monterrey Jack cheese
- Parmesan cheese
- Balsamic glaze
Preheat your oven to 500° broil. Use an oven proof skillet, brown your tortilla in a little olive oil on one side, flip the tortilla over, while the tortilla is browning on the second side, top with basil paste, or pesto. Cheese, chicken, then dip your lemons and some sugar and put the lemons on top of the pizza.
Place the skillet in the broiler for 1 to 3 minutes, watching closely.
Remove the skillet carefully, top the hot pizza with arugula, balsamic glaze, Parmesan cheese. Repeat.