Grilled Chicken Margherita Pizzas

1 TBSP olive oil
1 clove garlic, finely chopped
2 boneless, skinless chicken breasts (about 8 oz)
1/2 TSP seasoning salt
4 (8 inch) flour tortillas
1 1/2 C finely shredded mozzarella cheese (about 6 oz)
2 Roma tomatoes, thinly sliced
1/4 C sliced fresh basil leaves


Heat grill (or broiler). In a small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoning salt. Place on grill (or broiler) but not over direct flame. Cover grill; cook 12-18 minutes, or about 5-8 minutes under broiler, turning once, until juice of chicken is clear when center of thickest part is cut.

On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Sprinkle each with 1/4 cup of the cheese. Cut chicken into strips. Arrange chicken strips over cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.

With wide spatula, carefully slide pizzas onto grill over low flame. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and the crusts are crisp. Slide pizzas back onto cookie sheets.