Ingredients

• 4 Tortillas
• 8 Tblsp Tomato Pasta Sauce
• 1 small wedge of Creamy Blue Cheese
• 20 small slices Gypsy Ham
• 1 packet Pecan Nuts
• 2 Tbsp Honey

 

Honeyed pecans:

Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.

Directions

1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
2. Place the grill grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
3. Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
4. Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
5. Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
6. Continue with the rest of the pizzas.

Chefs tip: These are such an easy way to make a lovely thin-base pizza. Place on any toppings, the world is your pizza! They are a great snack starter or you can let your guests build their own.