Grilled Chicken Tortilla Pizza ~ Two Ways!

Because one cannot have too many Monkey on a Unicycle Pizza Cutters, right?

I have a friend who joked that my family will only eat grilled tortilla pizzas the rest of the summer. I am afraid she might not be far off the mark! This week’s riff included my daughter’s standard pepperoni and black olive, and my new take on the chicken pesto version by adding quartered artichoke hearts. My husband still was not sold on the pesto idea (even though he really liked my last one) and his vision was a remake of a popular take-and-bake pizza with both chicken and bacon.

I let him fry up the bacon outside on the grill’s external propane burner while I grilled the chicken on the regular grill. Teamwork!

Grilled Chicken and Artichoke Pesto Pizza

Grilled chicken, cut into bite-sized pieces
10-inch flour tortilla
Pesto sauce (store-bought or homemade)
Canned or frozen artichoke hearts, quartered
Sliced tomato
Fresh mozzarella cheese chunks
Fresh basil ribbons

Grilled Chicken, Artichoke, Bacon and Mushroom Pizza

Grilled chicken, cut into bite-sized pieces
10-inch flour tortilla
Marinara sauce (store-bought or homemade)
Canned or frozen artichoke hearts, quartered
Sliced mushrooms
1 or 2 slices cooked bacon, torn into chunks
Fresh mozzarella cheese chunks

Marinating Chicken

Start off by cutting the smallish chicken breast in half lengthwise and pound it thin, grind a bunch of black pepper over it, and marinate it in an olive oil and vinaigrette dressing (store-bought) for a half hour. You can use any oil-based dressing for this, or make your own! Or for a time-saver, you can use rotisserie chicken from the deli.

Grilling the Chicken

Meanwhile, preheat the grill to high heat. When ready, cook the chicken on the grill about 4 minutes on each side, or until no longer pink in the center. Remove, tent with foil, and set aside. Turn the heat on the grill down to medium to medium-low.

Frying up the Bacon

If you have a bacon-eating spouse, they can cook the bacon while you are grilling.

Spray the tortilla(s) on one side and grill for about 3 minutes, until crisp and starting to puff up on the top side. Remove to plate, then spray the non-grilled side with oil. Flip over, then spread sauce of choice over top on the grilled side. Then add your toppings of choice.

Tortilla Pizzas Ready to Grill

Place back on grill, cover, and cook for about 5 more minutes until cheese is melted. Add a green salad on the side, and dinner is served!

Tortilla Pizzas Fresh off the Grill

Download and Print this Yummy Recipe!