2 teaspoons olive oil
1 1/2 cups finely shredded Cheddar-Monterey Jack cheese blend (6 oz)
1/2 cup sliced pimiento-stuffed green olives
1/2 cup diced tomato, well drained
24 (1-inch) slices pepperoni
1 teaspoon dried oregano leaves
Heat gas or charcoal grill. On ungreased cookie sheets, place tortillas. Brush with oil. Sprinkle with 1 cup of the cheese. Top evenly with olives, tomato and pepperoni. Sprinkle with remaining 1/2 cup cheese and the oregano. With broad spatula, carefully slide pizzas onto grill. Cover grill; cook over medium heat 3 to 6 minutes or until cheese is melted and crust is crisp. Slide pizzas back onto cookie sheets.