Save A quick and crispy pizza made with a tortilla wrap as the base and customizable pantry toppings—perfect for a speedy, satisfying meal.
I first made this tortilla pizza on a busy weeknight when I craved pizza but didn&t want to wait for dough to rise. It quickly became a go-to recipe for both snack cravings and effortless dinners.
Ingredients
- Flour tortillas: 2 large (8–10 inch)
- Tomato passata or canned tomato sauce: 1/2 cup (120 ml)
- Olive oil: 1 tablespoon
- Dried oregano: 1/2 teaspoon
- Garlic powder: 1/4 teaspoon
- Salt and pepper: to taste
- Shredded mozzarella cheese: 3/4 cup (75 g)
- Grated parmesan cheese (optional): 1/4 cup (25 g)
- Canned sliced black olives, drained: 1/4 cup (35 g)
- Jarred roasted red peppers, sliced: 1/4 cup (30 g)
- Artichoke hearts, drained and chopped: 1/4 cup (30 g)
- Sun-dried tomatoes, chopped: 2 tablespoons
- Canned corn, drained: 1/4 cup (35 g)
- Canned mushrooms, drained and sliced: 1/4 cup (35 g)
Instructions
- Preheat Oven or Skillet:
- Preheat your oven to 220°C (425°F) or set a skillet over medium-high heat.
- Prepare Tortillas:
- Place each tortilla on a baking sheet or oven-safe skillet.
- Mix Sauce:
- In a small bowl, mix the tomato passata with olive oil, oregano, garlic powder, salt, and pepper.
- Add Sauce:
- Spread a thin layer of sauce over each tortilla, leaving a small border around the edges.
- Add Cheese:
- Sprinkle mozzarella and parmesan cheese evenly over the sauce.
- Add Toppings:
- Top with your choice of pantry toppings.
- Bake or Cook:
- Bake for 8–10 minutes, or until the edges are golden and crisp and the cheese is melted. (Alternatively, cook in a skillet for 3–4 minutes per side, covered, until cheese is melted and base is crisp.)
- Slice and Serve:
- Remove from oven, let cool for 1 minute, then slice and serve immediately.
Save My family loves making their own mini tortilla pizzas, each choosing different toppings from the pantry. It always turns a simple dinner into a fun, personalized pizza night.
Serving Suggestions
Pair your tortilla pizza with a green salad or a sprinkle of chili flakes for added heat. For a complete meal, enjoy alongside a light Italian red wine.
Non-Vegetarian Variation
Add drained canned tuna, cooked sausage, or pepperoni before baking for a meat lover's twist on this pantry staple.
Storage & Reheating
Tortilla pizzas are best fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat in a dry skillet over medium heat to restore crispiness.
Save This simple tortilla pizza is your shortcut to a fast, fun dinner. Make it your own and enjoy every crispy bite!
Kitchen Q&A
- → What type of tortilla works best as the base?
Large flour tortillas (8–10 inch) provide a sturdy yet crispy base ideal for holding toppings without becoming soggy.
- → Can I use other cheeses besides mozzarella and parmesan?
Yes, cheeses like cheddar or provolone can be substituted, but mozzarella offers the best melt and mild flavor balance.
- → How do I achieve a crispy base when cooking?
Brushing tortillas lightly with olive oil before adding toppings and baking at a high temperature or skillet-cooking covered helps crisp the edges perfectly.
- → Are there alternative sauce options?
Instead of tomato-based sauce, you can try pesto or a light garlic olive oil spread for a different flavor profile.
- → What pantry toppings pair well together?
Combinations like olives with roasted peppers, or sun-dried tomatoes with artichokes and mushrooms, add varied textures and savory notes.
- → Can this be made vegetarian or non-vegetarian?
The base version is vegetarian, but adding canned tuna, cooked sausage, or pepperoni quickly adapts to non-vegetarian preferences.