Save to Pinterest 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 wanted something fast, fun, and delicious. It turned out to be a go-to option for last-minute cravings, with everyone picking their own toppings.
Ingredients
- Flour tortillas: 2 large (8–10 inch)
- Tomato passata: 1/2 cup (120 ml) or canned tomato sauce
- Olive oil: 1 tablespoon
- Dried oregano: 1/2 teaspoon
- Garlic powder: 1/4 teaspoon
- Salt and pepper: to taste
- Mozzarella cheese: 3/4 cup (75 g) shredded
- Parmesan cheese: 1/4 cup (25 g) grated, optional
- Sliced black olives: 1/4 cup (35 g) canned, drained
- Roasted red peppers: 1/4 cup (30 g) jarred, sliced
- Artichoke hearts: 1/4 cup (30 g) drained and chopped
- Sun-dried tomatoes: 2 tablespoons, chopped
- Canned corn: 1/4 cup (35 g) drained
- Canned mushrooms: 1/4 cup (35 g) drained and sliced
Instructions
- Prep Oven or Skillet:
- Preheat your oven to 220°C (425°F) or set a skillet over medium-high heat.
- Prepare Tortilla Base:
- Place each tortilla on a baking sheet or oven-safe skillet.
- Mix Sauce:
- In a small bowl, combine tomato passata with olive oil, oregano, garlic powder, salt, and pepper.
- Spread 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 until the edges are golden and crisp and cheese is melted. Alternatively, cook in a skillet for 3–4 minutes per side, covered, until cheese is melted and base is crisp.
- Serve:
- Remove from oven, let cool for 1 minute, then slice and serve immediately.
Save to Pinterest This tortilla pizza has become a weekend favorite for my family. Everyone gets to build their own and share slices around the table for a fun, easy meal together.
Notes & Variations
Add drained canned tuna, cooked sausage, or pepperoni for a non-vegetarian option. Try pesto instead of tomato sauce for a flavorful twist, or serve with a green salad and chili flakes for added heat.
Kitchen Tools You Need
Baking sheet or oven-safe skillet, small bowl, spoon or spatula, knife or pizza cutter.
Nutrition & Allergens
Each serving: 335 calories, 16 g total fat, 36 g carbohydrates, 13 g protein. Contains gluten and milk.
Save to Pinterest Enjoy your crispy tortilla pizza hot from the oven and experiment with new pantry toppings every time! Perfect for busy weeknights or a fun family dinner.
Common Recipe Questions
- → What type of tortilla works best as a base?
Large flour tortillas (8–10 inch) provide a crisp yet sturdy base ideal for holding toppings and creating a crispy crust.
- → Can I use other sauces instead of tomato passata?
Yes, pesto or other smooth sauces can be used to vary the flavor and add freshness to the tortilla base.
- → How long should I bake the tortilla pizza?
Bake at 220°C (425°F) for 8–10 minutes until edges turn golden and cheese melts, ensuring a crispy finish.
- → Are there alternative cooking methods?
You can cook it in a skillet over medium-high heat for 3–4 minutes per side covered, which speeds up preparation while keeping it crispy.
- → What pantry toppings work well on this dish?
Ingredients like black olives, roasted red peppers, artichoke hearts, sun-dried tomatoes, corn, and mushrooms complement the flavors and texture nicely.
- → Can this dish be made non-vegetarian?
Adding canned tuna, cooked sausage, or pepperoni provides protein options for a non-vegetarian variation.