Barbecue Chicken Pizza with Red Pepper and Cilantro

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Barbecue Chicken Pizza with Red Pepper and Cilantro
Serves 4
Everyone loves pizza. This recipe for thin crust has lots of toppings and because I use flour tortillas as a crust, you'll get thin, flat pizza with lots of toppings.
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  1. 4 Flour Tortillas, 6 inch
  2. 1⁄2 cup Ninos Market Cafe Pizza Sauce
  3. 1⁄2 cup Sweet Baby Rays Barbecue Sauce (Original)
  4. 1 1⁄2 cups Mozzarella / Provolone Cheese, shredded
  5. 1 1⁄2 cups Pulled Chicken Meat, diced one half inch
  6. 1⁄2 cup Red Bell Pepper, cut in thin slivers
  7. 1⁄2 cup Red Onion, cut in thin slivers
  8. 1⁄4 cup Cilantro Leaves, coarsely chopped
  9. - Vegetable Oil Spray, as needed
  1. Lightly spray surface of flour tortillas with vegetable oil spray and place on a non-stick sheet pan (spray side down).
  2. Mix together the pizza sauce and the barbecue sauce and then portion approximately 3 Tbsp. to one quarter cup of the sauce in the middle of each flour tortilla spreading it evenly across the surface leaving approximately one half inch of un-sauced area around the edge.
  3. Divide cheese between all 4 pizzas and sprinkle evenly over the sauce.
  4. Top each pizza with the diced chicken, red bell pepper, red onion and half of the cilantro leaves.
  5. Bake in a 400 F oven until the cheese is melted and the toppings are cooked (approximately 15 minutes).
  6. Remove from the oven, top with the remaining fresh cilantro.
  7. Cut each pizza in 4 wedge/slices and serve.
Nino Salvaggio