BBQ Chicken Tortilla Pizza

Preheat broiler to 500 degrees, with the top rack as close to the top of the oven as it will go.
In a medium bowl, add the chicken and use two forks to shred it. Add 1/2 c. barbecue sauce, 1/4 c. Dorothy Lynch, granulated garlic, salt and pepper, and water. Stir to combine and set aside.
In a separate bowl, make the pizza sauce by combining 1/2 c. of barbecue sauce, 1/4 c. Dorothy Lynch, and 1 tsp. of hot sauce. Season with salt and pepper. Whisk until fully combined, then set aside.
Heat 1 tsp. of vegetable oil in a cast iron skillet over medium heat. Add the chicken and marinade and cook, stirring frequently, until chicken has browned slightly and marinade has reduced (about 15 minutes).
In a large, low-sided oven-safe skillet, heat 1 tsp. of vegetable oil over medium heat, making sure the oil is evenly spread around the skillet. Add a tortilla and cook until bottom begins to crisp (approximately 1-2 minutes). Turn off the stove and spread a thin, even layer of sauce on the tortilla. Evenly distribute half of the chicken on the tortilla. Top with half of the mozzarella cheese.
Using an oven mitt, transfer to skillet to the oven and broil until cheese is melted and lightly browned (about 3-5 minutes). Remove from the oven and transfer to a cooling rack for at least five minutes.
Meanwhile, repeat the above process with the second tortilla.
Once both pizzas are slightly cooled, move them to a cutting board and slice into wedges, then serve and enjoy!

Original recipe posted on www.herheartlandsoul.com.

Recipe, photo and video by Erin with Her Heartland Soul.