Mexican Pizzas with Grill Grates!
Mexican Pizzas on Grill Grates
Matt Frampton
6
2 hours
10 minutes
Mexican
Main Course
Grilling dough split into six balls, rolled thin, grilled on one side, then folded around your taco fillings and grilled again until crispy. Half pizza, half taco, cooked entirely on the grill. Top with salsa, lettuce and tomato and eat it with your hands.
Ingredients
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Seasoned ground beef or chicken, cooked
Shredded cheese
Chopped onion, peppers or other veggies of your choice
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Salsa
Shredded lettuce
Diced tomatoes
Sour cream
Directions
Prepare the Urban Slicer Outdoor Grilling Dough per instructions.
Split into 6 dough balls and let rise 2 to 4 hours.
While the dough balls rise, prepare a grill with GrillGrates for direct heat cooking by heating on high for 30 minutes, then lower to medium, around 400 degrees.
Prepare all the taco fillings you want to use: cook the meat, chop the veggies, shred the cheese.
Prep the post cook toppings like salsa, shredded lettuce and tomatoes.
Roll out each dough ball into a 6 inch circle.
Grill one side of the dough, then place the grilled side down on a surface.
Fill with the meat, cheese and any other toppings you want inside the taco.
Fold the dough in half to make a taco.
Return to the grill and grill both sides until crispy.
Remove from the grill, plate, and top with the additional toppings.
Serve and enjoy.