Heat gas or charcoal grill to medium heat. While the grill heats, place tortillas in a single layer on ungreased baking sheets so they’re easy to move later. Brush each tortilla lightly and evenly with olive oil, covering the surface right to the edges.

Spread 2 tbsp (25 mL) old el pasoᵀᴹ thick n' chunky salsa over each oiled tortilla, leaving a small border around the edge for a crisp crust. Sprinkle each tortilla with 2 tbsp (25 mL) shredded cheddar cheese and shredded monterey jack or mozzarella cheese, distributing the cheeses evenly.

Top each tortilla evenly with sliced pimento-stuffed green olives (if desired) and slices pepperoni so every bite gets some topping. Finish by sprinkling each tortilla with an additional 1 tbsp (15 mL) shredded cheddar cheese and shredded monterey jack or mozzarella cheese, creating a cheesy layer that will melt and brown on the grill.

Using a broad spatula, carefully slide the prepared pizzas off the baking sheets and directly onto the grill grates. Cover the grill; cook over medium heat 3 to 6 minutes or until cheese is melted and crust is crisp. When the cheese is melted and the tortillas are crisp, slide the pizzas back onto the baking sheets with the broad spatula and serve hot.