Ingredients
1
tablespoon olive oil
1
clove garlic, finely chopped
2
boneless skinless chicken breasts (about 8 oz)
1/2
teaspoon seasoned salt
4
Old El Paso™ flour tortillas (8 inch)
1 1/2
cups finely shredded mozzarella cheese (6 oz)
2
plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4
cup sliced fresh basil leaves
Preparation
Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.
