I made a few pepperoni pizzadillas and a few veggie ones. The veggie ones had olives, mushrooms, and green peppers and they were really delicious. I don't like raw veggies on my pizza/in my quesadillas so I sauteed the veggies first with a little garlic. You can do the same if you want or just throw them on there raw, whichever you prefer.
Grilled Pizzadillas
Makes: 6 pizzadillas
6 large burrito sized flour tortillas
6 oz pizza cheese (mozzarella and cheddar blend)
Toppings such as pepperoni, sausage, bacon, mushrooms, olives, peppers, onions, etc
14 oz jar of plain pizza sauce
- Preheat the grill on high with the lid down.
- Once the grill is nice and hot, open the lid. Place 3 - 4 tortillas on the grill at a time, depending on how many will fit on your grill.
- Carefully top each tortilla with 1 oz of cheese (about 1/4 cup) then add desired toppings. I quickly learned that I couldn't keep my hand over the grill for longer than about 2 seconds because of the heat. So you should expect to have to add the cheese and toppings in short bursts. If it's easier for you, you can make two at a time so that they don't burn by the time you're able to get all of the toppings on.
- Leave the lid open and allow the pizzadilla to cook. Once the cheese is melted, about one minute, use a grill spatula to fold the pizzadilla in half. Then remove from the grill.
- Cut the pizzadilla into thirds then serve with warm pizza sauce for dipping.
On the grill! |
As I was adding the labels to this post, I asked Matt if this was T1D friendly and he said, "No! God no!" Haha whoops, I guess that answers that question...
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