- 1 whole wheat tortilla
- 5 grilled chicken strips
- 4 Tablespoons salsa
- 1 scallion, chopped (whites and greens separated)
- 1/3 Cup monterey jack cheese, shredded
- 1/4 avocado, diced
- 3 grape tomatoes, sliced
- olive oil or ghee, for cooking
Set a 12-inch cast iron skillet with a little bit of oil or ghee over medium high heat on the stove. Brown both sides of your tortilla to your liking. Take it out of the pan and let it rest on a rack, if you have one, or on a plate. You will notice the tortilla gets quite firm and crisp as it cools (like bacon!).
Toss the chicken into the skillet for a few minutes—the time will depend on whether your chicken is frozen or not—to warm it through. Once the chicken is warmed, cut it into bite-sized pieces.
To assemble the pizza, place the tortilla back into the cast iron skillet; this pan will help ensure the tortilla stays crispy! Spread the salsa onto the tortilla; top with the grilled chicken and the whites of the scallion; then sprinkle the cheese across the top.
Put the pan into the oven for 11 to 13 minutes, until the cheese is bubbling and beginning to brown. Remove from oven let the pizza cool in the pan for a couple of minutes. Slide onto a cutting board.
Top with chopped scallion greens, tomatoes, and avocado. Then cut into sections and dig in immediately, while the pizza is still super crispy and hot.