I made that Chicken Carbonara Tortilla Pizza. I mentioned I would try the other day. I used a Mission Brand Carb Balance Whole Wheat 6" Fajita Size Tortilla, leftover chicken (it was leftover Chicken Marsala), a little alfredo sauce, a slice of provolone, sauteed mushrooms and pancetta and a liberal snowfall of parmesan. Pancetta is Italian bacon but you could definitely substitute regular cooked crumbled bacon. This is a seriously yummy way to transform chicken leftovers.
I also made a very Traditional Tomato & Basil version topped with tomato sauce, provolone, sliced tomato, Italian seasoning and fresh basil.
The other night I topped one with sliced turkey meatballs, tomato sauce, mozzarella, parmesan, Italian seasoning and fresh basil.
and here's the original creations.
Directions: Place the tortilla on a lightly oiled baking sheet. Top with toppings. Bake at 375 degree oven for 8-10 minutes till the tortilla is crisp and the toppings are bubbly.
These Tortilla Pizzas are very family friendly. A little former teacher hint: children will eat anything thing they have a hand in preparing. I had kids eating all sorts of things they made in my class and Mom's saying, "OMG she would never eat that if I gave it to her." It really was just because they took part in the process. How fun it would be to have the kids help brainstorm and prep different toppings (using new vocabulary: dice, saute, grate), design their own creative masterpiece (tomato eyes, olive nose, red pepper lips) then slice them up for a fraction lesson.
