Grilled Mexican Pizza
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
This is an easy Tailgater meal that will impress everyone.
We made this with shredded rib tip meat but you can use any shredded meat or chicken, shrimp, even pulled pork from the grocery store. The ingredients can be anything you like and you put it together when you’re ready to hit the grill. You can even set it up as a pizza bar and let folks put their own pizza together for you the “Grillmaster” to grill. As you can see we made one for Ken and one for Patti. She only wanted two tortillas. The options are endless.
Grilled Mexican Pizza
Prep Time: For the ingredients 30 minutes, grill side 5 minutes
Cook Time: 5 to 10 minutes @ 500 degrees (260c)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack Mesquite
Ingredients: Grilled Mexican Pizza
- Tortillas, we used flour in a medium size
- Shredded meat (I used rib tips, but any meat or chicken you like will work.)
- Cheese, (we used a Mexican blend, but the beauty here is that you can use anything you like)
- Refried beans, we used canned
- Salsa Fresca
- Roasted peppers: bell, sweet & hot (I roasted peppers earlier for this)
- Avocados, sliced
- Sour cream
Layer with Shredded Meat
Directions: Grilled Mexican Pizza
The meat and beans will spread easier if they are warm. Lay out your tortilla and spread a layer of meat over that, then cover with a layer of cheese. Top that with another tortilla and spread a layer of refried beans over that. Top that with another tortilla and a layer of cheese. Then add your peppers. I roasted bell, sweet and hot peppers earlier for this. You can even roast your peppers a day or two ahead of time. We roast lots and keep them in the fridge and use as needed. Now off to the grill at 500 degrees (260c). You’re just warming the meat and beans and melting the cheese.
When your pizza in warm and the cheese is melted pull it off the grill. You are ready for the finishing toppings of the cold salsa fresca, avocados and sour cream, to taste.
Top with Cheese
Spread with Beans
Add 3rd Tortilla and Top with Cheese and Peppers
On The Louisiana Wood Pellet Grill With Grill Grates
Top It Off with Cold Salsa Fresca, Avocados and Sour Cream
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick clean burn.
So after the grill burns clean turn it to 500 degrees (260c). When the grill comes up to temperature put your pizzas on to the grill. I did this for about 10 minutes. Perfect.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Mexican Pizza
Directions: Gas Grill
Prep Time: for the ingredients 30 minutes, grill side 5 minutes
Cook Time: 5 to 10 minutes @ 500 degrees (260c)
Grill: Any
Mexican Pizza
Preparing Grill: High Indirect Heat
Preheat your grill to High heat (400-500) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.
No Peppers on Patti’s
Mexican Pizza
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.
Mexican Pizza
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
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Our Thanks To:
Maverick Industries, Inc.
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F.Dick Professional Knives and Tools.
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thfinch@125west.com
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PelletCan
A storage container & dispenser for wood pellets
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Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
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Grill Grates
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Louisiana Wood Pellet Grills
877 303 3134
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