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- 4 tortillas
- 2 pears
- 200 g blue cheese
- 100 g mozzarella cheese
- A handful of toasted pine nuts
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up the cooking system with the deflector, stainless steel grates, and pizza stone, and wait until the temperature reaches 190°C.
- Close the top and bottom vents slightly to maintain a stable temperature. Cut the tortillas into triangles and sprinkle with grated mozzarella cheese.
- Add a thin slice of pear, a few pieces of blue cheese, and sprinkle with nuts.
- Place the prepared triangles on the pizza stone and bake at 190°C for 5 minutes. Enjoy!
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1 - 2 h
2
1/3
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1 - 2 h
4
3/3
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0 - 30 min
4
2/3
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3 h +
4+
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30 - 60 min
4+
2/3
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3 h +
4+
2/3
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3 h +
4+
2/3
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1 - 2 h
4+
2/3
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0 - 30 min
4+
2/3
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See the recipe
30 - 60 min
4+
1/3
