Southwestern Chicken Pizza

Preheat oven to 450 °F (232 °C).

Line a baking sheet with parchment paper. Place frozen chicken fillets on the baking sheet, placed on middle rack in oven and heat for 30 minutes, turning once, until heated through.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red and green bell peppers and cook for about 5 minutes until they start to soften.

Transfer the cooked vegetables to a bowl and add the chipotle sauce style mayonnaise, stirring to coat the vegetables evenly.

Lay out the tortillas on baking sheets. Brush each tortilla lightly with the remaining olive oil.

Spread a thin layer of tomato sauce over each tortilla.

Evenly distribute the cooked vegetables over the tortillas. Add the chicken pieces on top.

Sprinkle the grated mozzarella cheese blend generously over the toppings.

Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crispy.

Remove from the oven and let cool slightly before serving.

Scatter the basil leaves over the pizza, using as many as you want (optional).