Grilled Chicken Tortilla Pizza ~ Two Ways!

Sorry no new recipe this week! We’ve been grilling all week in almost triple digit weather, and I cooked up a bunch of our mainstay summer grill recipes. We have high-90s forecast for the entire week, but lucky us we are going camping for 9 days tomorrow at our RV river-front property, where it’s forecast to be in the high 60s and low 70s. So to tide you over until I can get back to blogging, here’s one of my easy-peasy grilling recipes.

We have a house-sitter to take care of our plants while we are gone, which is great since we have some cherry tomatoes that are already starting to ripen. I can’t wait for fresh garden tomato season! Happy 4th of July and God Bless America!

anotherfoodieblogger

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…

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