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Toss it on your barbeque or a grill pan. The simple filling between the tortillas becomes the base of an almost salad like topping of zucchini, corn and avocados. Mix the ingredients up depending on what veggies you have available.
The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.
A hearty filet of salmon stands up to grilling, taking on char marks and flavor appropriate to its meaty pink flesh.
The toppings are grilled first, the dough is tossed on and then everything comes together to make dinner. Kale is blended into the tomato sauce to give it extra nutritional boost. Add more veggie toppings as available. The extra flavor of the kale tomato sauce and sausage, means skipping the cheese will still make a delicious grilled pizza pie.
To cook shrimp you basically drop it on the grill, flip and serve in just mere minutes. Threading these succulent little guys onto wooden skewers will guarantee they don’t drop through any grates.
