Grilled Crisp Pizza

Photo by Renee B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pkg (334 g) Old El Paso* 8 Large Flour Tortillas

  • 2

    tsp (10 mL) olive oil

  • 1/2

    cup (125 mL) Old El Paso* Thick N' Chunky Salsa

  • 3/4

    cup (175 mL) shredded Cheddar cheese

  • 3/4

    cup (175 mL) shredded Monterey Jack or mozzarella cheese

  • 1/3

    cup (75 mL) sliced pimento-stuffed green olives (optional)

  • 24

    slices pepperoni (from 1-inch/2.5 cm round pepperoni)

Directions

•Heat gas or charcoal grill. On ungreased baking sheets, place tortillas. Brush with oil. Spread 2 tbsp (25 mL) salsa on each tortilla. Sprinkle each tortilla with 2 tbsp (25 mL) Cheddar cheese and Monterey Jack or mozzarella cheese. Top evenly with olives (if desired) and pepperoni. Sprinkle each tortilla with 1 tbsp (15 mL) Cheddar cheese and Monterey Jack or mozzarella cheese. •With broad spatula, carefully slide pizzas onto grill. Cover grill; cook over medium heat 3 to 6 minutes or until cheese is melted and crust is crisp. Slide pizzas back onto baking sheets.

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