Grilled Pizza with Stilton Blue Cheese
Crispy crust of the tortilla shell combines with pesto, peppers and Stilton to make a "can't-stop- eating" appetizer or weeknight main course pizza .

2 large flour tortillas

2 tablespoons olive oil

4 tablespoons pesto sauce

1/4 cup Stilton blue cheese crumbled

1/2 cup Parmigiano-Reggiano® parmesan cheese,

1/2 cup yellow pepper, 1/4-inch dice

1/2 cup red pepper, 1/4-inch dice

1 large tomato, 1/4-inch dice

1/4 cup roasted red peppers, sliced

chiffonade 8 basil leaves


1 Turn outdoor grill to medium to preheat inside.

2 Brush both sides of tortillas with olive oil and place on rectangular cookie sheet that will fit the grill surface yet allow cover to close. Coat each tortilla with 2 tablespoons of pesto spreading it evenly to the edges.

3 Dice the yellow pepper, red pepper, and tomato. Spread half of each on tortillas and top with Parmigiano-Reggiano, and crumbled Stilton blue cheese. Finish with strips of roasted red peppers and basil leaves.

4 Put cookie sheet on grill, close cover and turn to high. Bake for 5 minutes watching carefully. They can bake very quickly if your grill is too hot.

5 Cut each pizza into quarters and serve.

Note: Prepared flour tortillas can be found in the refrigerated section of your grocery store.

Serves 2
Recipe By: Dave Lenweaver

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