Nutrition per serving may change if servings are adjusted.
12 ounces fresh or frozen tilapia fillets
2 rustic white pizza thin crust flatbreads, such as Flatout® brand
Nonstick cooking spray
½ cup thinly sliced red onion
½ cup lower sodium barbecue sauce such as Annie's® Naturals brand (see Tip)
¾ cup shredded reduced-fat cheddar cheese (3 ounces)
½ cup snipped fresh cilantro
Thaw fish, if frozen. Preheat oven to 425°F. Line a large baking sheet with foil. Place flatbreads on the prepared baking sheet. Bake about 6 minutes or until golden brown and crisp. Remove from oven. Turn oven temperature to broil.
Meanwhile, rinse fish; pat dry with paper towels. Cut into ½-inch pieces. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add fish and onion to hot skillet; cook 3 to 4 minutes or until fish begins to flake when tested with a fork, stirring gently.
Spread 2 tablespoons of the barbecue sauce over each flatbread. Divide fish mixture between flatbreads and drizzle with the remaining ¼ cup barbecue sauce. Sprinkle with cheese.
Broil pizzas 4 to 5 inches from the heat about 1 minute or until cheese is melted and bubbly. Before serving, sprinkle with cilantro.
Tip: Look for a barbecue sauce containing 200 mg or less sodium per serving.