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Ingredients
- 4 lrg Pitas, (about 8 inches)
- 1/2 c. Vegetable oil
- 1 1/3 c. Salsa, divided
- 2 c. Shredded Monterey Jack cheese, divided (8 ounces)
- 1 can Sliced black olives, liquid removed, divided (2.25 ounces)
- 1 can Minced green chilies, liquid removed, divided (4 ounces)
Directions
- 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 proportionately. Place the pan on the grill, close the grill cover, and grill the pizzas for 5 min, or possibly till 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-warm salsa, but go with a milder or possibly hotter one if you prefer.
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