Tortilla or Flatbread Pizzas on the Grill

These are so easy to make and quite yummy for an appetizer among friends or a light lunch with a salad.  Use whatever vegetables  and seasonings you like.  Actually these are just like quesadillas and you can put anything you want on them.  See my post Kitchen Gadgets – Pizza Stones.

Tortilla Pizzas on the Grill

  • flour tortillas to fit your stone (I use whole wheat tortillas) I have an 8″, 10″ and 16 x 14-inch (Emile Henry does make a bigger stone than 10″)
  • onion, chopped
  • red or green pepper, chopped
  • 2 tsp. canola oil
  • oregano to taste, fresh or dried
  • basil to taste, fresh or dried
  • dash or two of garlic powder or add a little fresh garlic to the onion/pepper mixture
  • I usually have some Italian turkey sausage frozen and already cooked that I will often add to my pizzas
  • tomato, peeled and seeded (I also dry them  by dabbing with scott towels)
  • mozarella, shredded to taste

Saute onion, peppers and fresh garlic (optional) until tender.

Preheat pizza stone for 30 minutes – I have pizza stones by Sur la Table with dome lids (8″) and Emile Henry (10″).

Assemble pizza with onion mixture, herbs and spices,  (sausage – optional), fresh tomatoes and shredded cheese.

Bake until hot and cheese has melted.



Comment:  Both stones cooked the same, just about 5 minutes.  I did preheat each stone for about 30 minutes before cooking the pizzas.  Very good and light – a nice thin, crispy crust with the tortillas and not all of that heavy dough.  You can buy bigger stones for larger grills.

A well-worn 16 x 14-inch stone that I mainly use in my oven – too big for my new electric grills.  In addition to pizza homemade bread really turns out nice on this stone.

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