The charity dinner theme a few weeks back was pizza.
A predictable thing happened: I did not allow time for making, or even buying, pizza crust. Thankfully, “How to Cook Everything” provided a perfect excuse to take the east way out: Mark Bittman told me I could. His permission to use flour tortillas as pizza crust worked well with this recipe:
BBQ chicken pizza:
6 large flour tortillas
2 chicken breasts
3 cloves of garlic, minced
1 red chili, minced
BBQ sauce for marinating
3 thick slices of bacon, diced
BBQ sauce to spread on the tortillas (I like Stubb’s original, but use whatever you have)
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded (if you happen to have smoked gouda around, sub about a cup of that for half the mozzarella)
1 red onion
1 tbsp sugar
1 tsp salt
1) Put the chicken in a plastic freezer bag, pour in about 1/2 cup barbecue sauce, minced garlic and minced chili. Squish it around a little, and put the bag in the refrigerator for a few hours, to let the chicken marinate.
2) When you’re ready to cook, dice the slices of bacon and set them on low heat in a pan. When they get sizzling (you want to let a good bit of the fat render off), add the marinated chicken and cook through.
3) While the chicken is cooking, thinly slice the red onion and place the slices in a medium-sized bowl. Sprinkle 1 tbsp granulated white sugar and one tsp of salt onto the onion, and stir. Let this sit for about 20 minutes, stirring occasionally. When the onions are soft and slightly translucent, taste one — if it’s super-salty, rinse the onions.
4) When the chicken’s done cooking, take it out of the oven and let it rest for about 10 minutes. Cut it into small pieces. If you want, toss the chicken with a little more BBQ sauce to coat.
5) Place flour tortillas on a foil-lined baking sheet. Spread about 1/3 cup BBQ sauce on each one (or however much you want, just make sure it’s not so thick it will weigh down the tortilla).
6) Top the tortillas with mixed shredded cheeses (use about half the cheese). Sprinkle the pickled red onions and chicken on each tortilla. Top with the remaining cheese. Sprinkle with whatever seasonings you might want — I used pepper and dried leaf oregano.
7) Bake the tortilla pizzas at 350 until the edges of each tortilla start to get toward dark brown (keep a close eye on it after about 8 minutes), and the cheese is melted.
Let the pizzas cool for a few minutes, then transfer them to a cutting board to slice. I served with ranch dressing, because I am from the South. This is not a requirement.