Marinate the chicken in the marinades for 30 mins in the fridge. (You can definitely marinate it longer for an extra flavour. I typically marinate BBQ meat for at least 4 hours in the fridge, however, for this recipe, I only marinated it for 30 mins. It still tasted great!) If you have any leftover chicken meat from this recipe, you can definitely use it, as the marinade for this chicken pizza recipe originates from there.
Cook the chicken in a heated skillet until done (about 3 to 4 mins).
Put the pizza stone into the oven and preheat it at 210C/410F (fan forced setting) for 15 mins. While waiting, brush a thin layer of olive oil onto the tortilla base and follow by another thin layer of BBQ sauce.
Scatter the cheese around on the tortilla base and add some purple onions and pineapple pieces. Add the chicken strips and your choice of green leaves on top. (Make sure you evenly share the toppings among the 4 tortilla pizzas.)
Place the pizza on top of the pizza stone and cook (no changes in the oven setting) until the cheese is melted and the tortilla base has a crispy texture. (Takes about 7 mins). While you don’t have to use a pizza stone, I highly recommend it. It makes really nice crispy textured pizza! (Pizza cooked on the top rack crisp faster, so you might want to take it out first.)