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Directions:
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Remove ramen noodles from their packages and cook in boiling water until just al dente (1-2 minutes). Save the flavour packets for another use.
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In a large bowl, beat the egg and parmesan cheese.
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Drain the noodles very well and add to the large bowl, mixing quickly to combine.
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Preheat the oven to 450 degrees F.
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Heat a 12-inch cast-iron skillet over a medium heat until hot. Once hot, add the vegetable oil and tilt the pan to coat the base and sides with it. Add the noodles to the skillet, using a fork to help you spread them out to cover the base in an even layer. Press down using a metal spatula to compact it down. Cook over a medium-low heat until golden and slightly crisp underneath.
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Spread the BBQ sauce over the noodles, scatter on the chicken and mozzarella. Top with the onions and mandarin segments. Add any of the optional toppings now too.
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Bake for 10-15 minutes until the cheese has melted and is starting to brown.
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Remove from the oven and use a metal spatula to help loosen the pizza from the skillet. Slide out into a cutting board, cut into wedges and serve.
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Note: you can also make two 9-inch pizzas from this recipe. The crust will be slightly thinner. Just use a 9-inch skillet instead of a 12-inch and only use half the cooked noodle mixture for each pizza base.
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Note: The 1/2 cup of milk in the crust has been removed from the recipe to help ensure a crisp crust throughout. Additionally, if you don't have a cast-iron skillet, you can baked this on a cookie sheet, but the crust will not be as crisp.
