I can still remember my first meal at a California Pizza Kitchen. It was sometime in the eighties at the (original?) location in Brentwood. My Aunt Linda had taken my brother and I off my parents' hands for a night and was taking us to this cool, new restaurant. We decided on a BLT pizza, but then tried to confuse the waiter by adding in a few more letters for ingredients we wanted to throw into the mix. Not only were they going to bring us a BLT pizza complete with mayonnaise dressing on the lettuce, but they were going to throw in some avocado and other toppings we had requested. I was sold.
To this day, I love dressing up quick tortilla pizzas with unique ingredients. My current favorite is sweet corn. It gives you that wonderful sweet/savory thing going on with the pizza and the tortillas are easy to keep on hand and require no pre-baking. Talk about a quick dinner? This is it.
Sweet Corn and Chicken Pizzas
Serves 2 - 4 depending on your eaters
2 flour tortillas
1/2 cup marinara sauce
1 cup shredded chicken
1/2 cup sweet corn
3/4 cup mozzarella cheese
Spread 1/4 cup marinara and 2 T cheese over each tortilla. Divide shredded chicken and corn between each tortilla and top with remaining cheese, 1/4 cup for each tortilla. Place under the broiler for five minutes until starting to brown on top. Cut into wedges and enjoy!