Ready in 20 minutes
4 pizzas

4 flour tortillas (8 inch)
2 teaspoons olive oil
1½ cups finely shredded Cheddar and Monterey Jack cheese blend (6 oz.)
½ cup sliced pimiento-stuffed green olives
½ cup diced tomato, well drained
24 slices (1 inch) pepperoni
1 teaspoon dried oregano leaves

1. Heat gas or charcoal grill. Place tortillas on ungreased cookie sheets. Brush with oil. Sprinkle with 1 cup of the cheese. Top evenly with olives, tomato and pepperoni. Sprinkle with remaining cheese and oregano.

2. When grill is heated, with broad spatula, carefully slide pizzas onto gas grill over medium heat or onto charcoal grill 4 to 6 inches from medium coals. Cook covered 3 to 6 minutes or until cheese is melted and crust is crisp. To remove from grill, slide pizzas back onto cookie sheets.

Assemble these tasty pizzas on a large rimless cookie sheet, and they will slide easily on and off the hot grill. If all of your cookie sheets have rims, simply turn one upside down and assemble the pizzas on the underside. This tricky technique not only helps transfer the pizzas easily but also keeps them conveniently all together.

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