Save It A quick and crispy pizza made with a tortilla wrap as the base and customizable pantry toppings—perfect for a speedy, satisfying meal.
When I'm in a rush but craving pizza, this tortilla version is my go-to. It's so simple that I often let everyone in the house add their own favorite toppings before baking.
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: 1/4 cup (25 g, optional)
- Canned sliced black olives: 1/4 cup (35 g), drained
- Jarred roasted red peppers: 1/4 cup (30 g), 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
- 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.
- Make pizza sauce:
- In a small bowl, mix the tomato passata with olive oil, oregano, garlic powder, salt, and pepper.
- Assemble pizzas:
- Spread a thin layer of sauce over each tortilla, leaving a small border around the edges.
- Add cheese and toppings:
- Sprinkle mozzarella and parmesan cheese evenly over the sauce. 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.
- Serve:
- Remove from oven, let cool for 1 minute, then slice and serve immediately.
Save It My family loves making these together on busy weeknights. It's a fun way to get everyone involved, and there's never any complaining about the toppings!
Serving Suggestions
Pair your tortilla pizza with a simple green salad or add a sprinkle of chili flakes for a spicy kick. It also goes well with a light Italian red wine for a cozy dinner.
Variations
Try pesto instead of tomato sauce for a fresh flavor twist. Mix up the toppings with different vegetables or cheeses each time, depending on what you have in the pantry.
Allergen Information
This recipe contains gluten (tortillas) and milk (cheese). Some jarred or canned vegetables may contain sulfites, so always check labels.
Save It This tortilla pizza is the perfect solution for speedy dinners—customizable and crispy every time.
Recipe FAQs
- → What type of tortillas work best?
Large flour tortillas around 8-10 inches create a sturdy and crisp base suitable for baking or skillet cooking.
- → Can I use other sauces besides tomato passata?
Yes, pesto or other smooth sauces can add different flavors while maintaining moisture and binding the toppings.
- → How can I achieve a crispier base?
Brush the tortilla lightly with olive oil before adding toppings and bake or cook in a hot skillet to enhance crispiness.
- → What pantry toppings are recommended?
Canned olives, roasted red peppers, artichoke hearts, sun-dried tomatoes, canned corn, and mushrooms work well for varied flavor and texture.
- → Is this suitable for non-vegetarian adaptations?
Yes, adding drained canned tuna, cooked sausage, or pepperoni can easily introduce meat elements while keeping the base intact.
- → How long should I cook this dish?
Bake for 8-10 minutes at 220°C (425°F) until edges are golden and cheese melts, or cook in a covered skillet 3-4 minutes per side.