Tortilla pizza

    Serves 4


    4 tortillas
    8 T tomato pasta sauce
    1 small wedge of creamy blue cheese
    20 small slices gypsy ham
    1 packet pecan nuts
    2 T Honey


    1. 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.

    2. 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.

    3. Place the grill grid (with holes) on the cobb and close the lid for 5 minutes to heat up nicely.

    4. Build your pizza by spreading 2 T tomato sauce on each tortilla, then wedges of cheese and ham all over the ‘pizza base’.

    5. Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.

    6. Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.

    Continue with the rest of the pizzas.

    7. 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 for a braai as your guests can build their own.

    InvertedLogo 01 The Cobb is a compact, portable, versatile, energy efficient cooker that perfectly complements the lifestyle of an outdoor enthusiast or a home entertainer.