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Grilled Crisp-Crust Pizza


  • 4 flour tortillas (8 inch)
  • 2 teaspoons olive oil
  • 1 1/2 cups finely shredded Cheddar-Monterrey Jack cheese blend (6 oz)
  • 1/2 cup sliced pimiento-stuffed green olives
  • 1/2 cup diced tomato, well drained
  • 24 (1-inch) slices pepperoni
  • 1 teaspoon dried oregano leaves


  1. Heat gas or charcoal grill. On ungreased cookie sheets, place tortillas. Brush with oil. Sprinkle with 1 cup of the cheese. Top evenly with olives, tomato and pepperoni. Sprinkle with remaining 1/2 cup cheese and the oregano.
  2. 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 cookie sheets.


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