Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
138 chefs marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 4 lg Pitas; (about 8 inches)
- 1 1/3 c Salsa; divided
- 2 c Shredded Monterey Jack
- 1 cn Sliced black olives;
- ; (2.25 ounces)
- 1 cn Chopped green chilies;
- ; ounces)
- 1/2 c Vegetable oil
Preparation
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.
