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!

 

 

 

 

 

 

Grilled Beer-Butt Chicken and Tortilla Pizzas

Grilled Pesto Chicken Margherita Pizza

I just love grilling season! Today I present to you several scrumptious selections for summertime suppers. (How’s that for alliteration?) Two of my main attractions are not really recipes, but methodology, as the ingredients and seasonings are entirely up to you.

We’ve been grilling beer-butt chicken for many years, and every time we do we are always, ALWAYS, so pleased with how tender the meat is and how yummy-crispy the skin turns out. Seasonings of choice this time included fresh tarragon and sliced lemons. My tarragon plant has gone gangbusters once again, towering at about 18-inches tall and a foot wide. I told hubby to mince the leaves from a couple of sprigs (stalks?) for the outside seasoning and then also stuff the chicken with a couple more whole stalks with the lemons.

We rounded out the meal with some homemade dill potato salad and fresh corn on the cob, also cooked outside on the grill’s propane stove ring. And, of course, we ate outside on the deck under gloriously sunny skies. (At least for the first night of grilling. The next evening was another story.)

Dilled Potato Salad

Grilled Beer-Butt Chicken

1 whole chicken
1 12-0unce can of beer, any kind
Vegetable oil
Seasonings, herbs, fruit of choice

Wash the chicken thoroughly inside and out and pat dry with paper towels. Rub the chicken all over with vegetable oil, then season generously with seasonings and herbs of choice. Stuff the inside of the chicken lightly with more herbs and some slices of fruit. You can use lemon, lime, orange, or even apple! But don’t stuff too much in there because remember you have a can of beer that goes up in there too.

Drink half the beer (or poor down the drain if you don’t drink alcohol) then place it on the counter. Take the chicken and grab it by the legs, and shove it right over the beer can until it’s about halfway inserted into the cavity and the legs can touch the counter. Ta-Dah!

Tarragon and Lemon Beer-Butt Chicken

Preheat the grill on high for about 15 minutes, and then turn the inside burners off so that you will be cooking with indirect heat. For charcoal grills, move the coals to the outside perimeter of the grill after they are burning red. Lay a pan or a sheet of foil in the middle under the grate to catch drips. Now carefully pick the chicken and the beer can up, making sure the can doesn’t slip out.

Place the beer-butt chicken on the center of the grill, arranging the legs to make a tripod so that it balances upright. Cover the grill and cook indirectly for about and hour, maybe a little more, depending on your grill’s heat.

Removing the Chicken from Grill

Remove from the grill, take out the can, and place the chicken on a platter and let rest for 10 minutes before carving. Serve with sides of choice.

Winner Winner Chicken Dinner

If you have a small family like me, we always have leftover chicken when we cook a whole one and I’m always faced with the dilemma of how to use the leftover chicken. I had been wanting to try my hand at grilling a pizza but for some reason it intimidated me. What on earth was I thinking??? Grilled pizza is easy-peasy, especially when you use flour tortillas for the crust. I’m a huge fan of thin-crust pizza and flour tortillas make the best thin crust I think I’ve ever had.

Pesto Chicken Margherita Pizza

My husband thought the idea of grilled tortilla pizza was a little strange, so he opted to eat the same meal from the night before from the leftovers. My daughter jumped right in and made herself a traditional pepperoni pizza, while I on the other hand went for a chicken Margherita-type pizza. Let me tell you it was divine! I gave my husband a bite and he was so surprised how good it was. In fact, we are going to use up the last of the chicken tonight and grill pizzas again! This time I’m also going to make a taco-style pizza in addition to the chicken. Just think of the endless possibilities!

Grilled Tortilla Pizzas

Traditional Pepperoni
10-inch flour tortilla
Marinara sauce (from a jar or homemade)
Pizza-blend shredded cheese
Pepperoni slices

Grilling the Pepperoni Pizza

Pesto Chicken Margherita Pizza
10-inch flour tortilla
Pesto sauce (I used store-bought)
Fresh mozzarella cheese
Shredded cooked chicken
1 tomato, sliced
Fresh basil, ribboned

Preheat grill to medium heat. Spray or lightly brush one side of the tortilla with oil, then grill oil-side down for about 3 minutes. Remove from grill and lightly oil the other side of the tortilla. Spread sauce of choice on the cooked side of the tortilla, then top with cheese and other toppings. Place back on grill, cover, and cook until the cheese is melted, about 5 minutes. Remove, slice, and serve immediately. Molto deliziosa!

Pesto Chicken Margherita Pizza Ready to Grill

Last night when we were grilling, the sun was still out but we were overshadowed by thick plumes of smoke from two wildfires that burst out about 6 miles east of us in the forest. My thoughts and prayers go out to the firefighters for their safety and to all the evacuees who must be so frightened about the possibility of losing their homes.

View of Two Bulls Fire from our Back Deck

 

 

 

Pepperoni Pasta Salad

Pepperoni Pasta Salad

It was a pretty warmish day here yesterday, so I thought a summer salad meal was in order for dinner. I used to make this a lot when I was in college, but it’s slipped from my repertoire in the past many years and figured it was a good time to dredge it back up.  I had intentions of making home-made Italian salad dressing for this, but after all the chopping, slicing, and dicing I decided bottled dressing would do the trick just as well. I had a “light” bottle of Ken’s Steak House Italian with Basil and Romano, and I’m sure I couldn’t have done much better with what I had around in the kitchen. I have also made this salad with Kielbasa sausage, but but since we just had Smoked Sausage earlier in the week I decided to use the spicier Pepperoni.  The Pepperoni gives it a good tang so didn’t have to load it up with extra spices beyond black pepper. This makes a really large bowl of salad, and is perfect to take to potlucks and parties. No party here last night, but it made a refreshing dinner on the back porch.

Pepperoni Pasta Salad

1 box of tri-colored pasta
1 cucumber, diced
1 red or yellow bell pepper, chopped
1 large green onion, diced
1/3 large red onion, diced
1 small can of sliced black olives
4 oz. sliced Pepperoni, quartered
Cubed Colby Jack cheese
Shredded Parmesan cheese
Shredded sharp Cheddar cheese
3/4 cup Italian salad dressing
Black pepper to taste

Chopped Veggies

Cook the pasta according to directions, and cool under running cold water. Set aside to drain while prepping the veggies. Mix all the ingredients in a large bowl, adding the various cheeses, salad dressing, and black pepper to taste. Just keep mixing in until it “tastes right.” You’ll want to prepare this a few hours before eating and store in the refrigerator so that the flavors can meld. When ready to eat, serve with a side of fresh fruit and bread, and you have a simple, delicious summer meal!