Appetizer Pizzas Recipe

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Appetizer Pizzas Recipe
Appetizer Pizzas Recipe photo by Taste of Home
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Appetizer Pizzas Recipe

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To keep a summer kitchen cool, we suggest preparing pizzas on the grill! A variety of ingredients top flour tortillas for three terrific tastes. —Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Grill: 10 min.

Ingredients

  • 9 flour tortillas (6 inches)
  • 3 tablespoons olive oil
  • TRADITIONAL PIZZAS:
  • 1/3 cup chopped pepperoni
  • 3/4 cup shredded Colby-Monterey Jack cheese
  • 1 jar (14 ounces) pizza sauce
  • MEDITERRANEAN PIZZAS:
  • 1/2 cup chopped seeded tomato
  • 1/3 cup sliced ripe olives
  • 3/4 cup crumbled feta cheese
  • 1/4 cup thinly sliced green onions
  • 1 carton (7 ounces) hummus
  • MARGHERITA PIZZAS:
  • 9 thin slices tomato
  • 1 package (8 ounces) small fresh mozzarella cheese balls, sliced
  • 1 tablespoon minced fresh basil
  • 1 cup prepared pesto

Directions

Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings.
For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce.
For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus.
For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto. Yield: 9 appetizer pizzas.
Originally published as Appetizer Pizzas in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p221

  • 9 flour tortillas (6 inches)
  • 3 tablespoons olive oil
  • TRADITIONAL PIZZAS:
  • 1/3 cup chopped pepperoni
  • 3/4 cup shredded Colby-Monterey Jack cheese
  • 1 jar (14 ounces) pizza sauce
  • MEDITERRANEAN PIZZAS:
  • 1/2 cup chopped seeded tomato
  • 1/3 cup sliced ripe olives
  • 3/4 cup crumbled feta cheese
  • 1/4 cup thinly sliced green onions
  • 1 carton (7 ounces) hummus
  • MARGHERITA PIZZAS:
  • 9 thin slices tomato
  • 1 package (8 ounces) small fresh mozzarella cheese balls, sliced
  • 1 tablespoon minced fresh basil
  • 1 cup prepared pesto
  1. Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings.
  2. For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce.
  3. For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus.
  4. For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto. Yield: 9 appetizer pizzas.
Originally published as Appetizer Pizzas in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p221

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Reviews forAppetizer Pizzas

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amehart User ID: 1464390 267912
Reviewed Jun. 12, 2017

"These were so quick and easy to make and everyone loved them! I had planned to make them on the grill, but a thunderstorm came through, so I baked them for 5 min. at 425-degrees in the oven. Will definitely make these often. The Margherita version disappeared before I could take a picture and the Traditional version went very quickly too!"

MY REVIEW
amehart User ID: 1464390 267910
Reviewed Jun. 12, 2017

"These were so quick and easy to make and everyone loved them! I had planned to make them on the grill, but a thunderstorm came through, so I baked them for 5 min. at 425-degrees in the oven. Will definitely make these often."

MY REVIEW
annalisa_harmon User ID: 4521665 208799
Reviewed Jan. 18, 2011

"This is really good!"

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