"We made it with shredded rib tip meat, but you can use any shredded meat or chicken, shrimp or 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. We made one for each of us. Patti wanted only two tortillas and no peppers or avocado and I wanted the works. The options are endless."
Tortillas (we used flour in a medium size)
Shredded meat (we used shredded rib tip)
Cheese (we used a Mexican blend)
Refried beans (we used canned)
Roasted peppers: bell, sweet and hot (we roasted peppers the day before)
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°F, 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°F for a quick clean burn. After the grill burns clean, turn it to 500°F.
Time to build the pizza. The meat and beans will spread easier if they are warm. Lay out your tortilla, spread on a layer of meat, and then cover with a layer of cheese. Top that with another tortilla, and spread a layer of refried beans. Top with another tortilla and a layer of cheese. Then add your peppers.
Now, off to the grill at 500°F. Turn one side of burners off so you are set for indirect cooking. Place pizza on the grill away from the heart source. You’re just warming the meat and beans and melting the cheese. When your pizza is warm and the cheese is melted, in about 10 minutes, pull it off the grill. You are ready for the finishing toppings of the cold salsa fresca, avocados and sour cream, so top your pizza to taste. Enjoy!