Ingredients
• 4
large (8‐inch) pitas
• 1/2
cup vegetable oil
• 1‐1/3
cups salsa, divided
• 2
cups (8 ounces) shredded Monterey Jack cheese, divided
• 1
(2‐1/4‐ounce) can sliced black olives, drained, divided
• 1
(4‐ounce) can chopped green chilies, drained, divided
Method
Preheat grill to medium heat. Brush one side of
each pita with oil. Place pitas on a disposable aluminum baking sheet and top each
with salsa, cheese, olives, and chilies, dividing ingredients evenly. Place pan
on grill, close grill cover, and grill pizzas 5 minutes, or until cheese is
melted and crust begins to crisp. Remove from heat and cut pizzas into
quarters.
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