Grilled pita pizza

Yield: 1 servings

Measure Ingredient
4 larges Pitas; (about 8 inches)
½ cup Vegetable oil
1⅓ cup Salsa; divided
2 cups Shredded Monterey Jack cheese; divided (8 ounces)
1 can Sliced black olives; drained, divided
\N \N ; (2.25 ounces)
1 can Chopped green chilies; drained, divided (4
\N \N ; ounces)

Preheat the grill to medium heat. Brush one side of each pita with the oil.

Place the pitas on a disposable aluminum baking pan and top each one with the salsa, cheese, olives, and chilies, dividing evenly. Place the pan on the grill, close the grill cover, and grill the pizzas for 5 minutes, or until the cheese is melted and the crust begins to crisp. Remove from the heat and cut the pizzas into quarters.

NOTE: I usually use medium-hot salsa, but go with a milder or hotter one if you prefer.

Converted by MC_Buster.

NOTES : 6 to 8 Servings

Converted by MM_Buster v2.0l.

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