Pin it I discovered tortilla pizza on a lazy Tuesday afternoon when my usual pizza craving hit but I couldn't be bothered with dough. Digging through the pantry, I found a stack of flour tortillas and thought, why not? Twenty minutes later, I was biting into something unexpectedly crispy and utterly satisfying, and honestly, I haven't looked back since.
I made these for my roommate during a movie marathon, and he kept sneaking slices straight from the baking sheet. The smell of melting cheese and crispy tortilla edges filled the whole apartment, and suddenly everyone wanted to know what I was cooking. It became our go-to weeknight meal after that.
Ingredients
- Flour tortillas (2 large, 8–10 inch): These are the hero of the recipe. They crisp up beautifully when brushed with oil, creating a base that rivals traditional pizza crust.
- Tomato or pizza sauce (1/3 cup): A thinner spread than you'd use on bread ensures the tortilla stays crispy and doesn't get weighed down.
- Shredded mozzarella (3/4 cup): Use freshly shredded if you can, as it melts more smoothly than pre-shredded varieties.
- Black olives, sliced (1/4 cup): They add a briny punch that balances the richness of the cheese.
- Cherry tomatoes, sliced (1/4 cup): Keep them thin so they don't release too much moisture during baking.
- Red onion, thinly sliced (1/4 small): A little goes a long way, but the slight bite adds complexity to each bite.
- Baby spinach (1/4 cup): It wilts down beautifully in the oven and adds an earthy note.
- Dried oregano (1/2 teaspoon): This is non-negotiable for authentic pizza flavor.
- Extra virgin olive oil (1 tablespoon): This is what makes the tortilla crispy and golden, so don't skip it.
- Red pepper flakes and fresh basil: Both are optional but recommended for a finishing touch of heat and freshness.
Instructions
- Heat your oven and baking sheet:
- Preheat to 425°F and let your baking sheet warm inside for a few minutes. This step is crucial because a hot surface gives you that golden, crispy edge you're after.
- Oil and prepare the tortillas:
- Brush both sides of each tortilla lightly with olive oil and place them on parchment paper. The oil is what transforms the tortilla into something crispy rather than chewy.
- Spread and layer:
- Spread tomato sauce in a thin, even layer, leaving a half-inch border. Layer cheese, then toppings, being careful not to overload so the base stays crispy.
- Season and transfer:
- Sprinkle oregano and red pepper flakes over everything, then carefully slide the parchment onto your preheated baking sheet.
- Bake until golden:
- Watch as the edges turn golden and crispy and the cheese bubbles, about 8 to 10 minutes. If you prefer extra crispiness, skip the parchment and place directly on the rack, but keep a close eye on it.
- Finish and serve:
- Let cool for just a minute, tear off some fresh basil if using, slice, and enjoy while the cheese is still warm and stretchy.
Pin it There was this one night when I made these for someone who claimed they didn't eat pizza anymore. Halfway through their first slice, they just went quiet and smiled. It reminded me that sometimes the simplest versions of foods we love are the ones that hit different.
The Secret to Crispiness
The difference between crispy and chewy comes down to three things: oil, temperature, and restraint. I learned this the hard way after making a few soggy attempts. The oil gets into the tortilla's surface, the hot baking sheet and oven work together to cook it from both sides, and not overloading with toppings keeps moisture from building up. It sounds simple, but those details matter more than you'd think.
Topping Ideas That Actually Work
While the recipe gives you vegetables, don't feel locked in. I've added roasted red peppers, caramelized onions, crispy bacon, fresh mushrooms sautéed in garlic, and even leftover grilled chicken. The key is using toppings that are either already cooked or thin enough to cook through in those 8 to 10 minutes. Raw, thick vegetables will steam rather than caramelize, and that changes everything.
Why This Beats Regular Pizza for Weeknights
There's no kneading, no rise time, no stress. You start preheating the oven and by the time you've assembled two pizzas, you're ready to bake. I've made these on nights when I was exhausted, hungry, and short on patience, and they never disappointed. That combination of speed and quality is hard to beat, honestly.
- Serve with a cold drink and a simple green salad to feel like you made an actual meal.
- These can be customized completely, making them perfect for feeding people with different tastes.
- Leftovers reheat beautifully in a toaster oven if you have them, though they rarely last that long.
Pin it These tortilla pizzas have become my reliable comfort food, the kind of thing I turn to when I want something satisfying without overthinking it. Give them a try and you'll understand why they've earned a permanent spot in my regular rotation.
Recipe FAQ
- → How do I achieve the crispiest tortilla base?
Brush both sides of the tortilla lightly with olive oil and bake on a preheated sheet at 425°F until edges turn golden. This ensures a crunchy texture without sogginess.
- → Can I use gluten-free tortillas?
Yes, gluten-free tortillas work well to maintain the crispiness while accommodating gluten sensitivities.
- → What toppings complement the mozzarella and tomato sauce?
Sliced black olives, cherry tomatoes, red onion, baby spinach, and a sprinkle of dried oregano enhance the savory and fresh flavors.
- → Is there a tip to prevent soggy crusts?
Using a hot baking sheet and spreading sauce with a small border helps avoid soaking the tortilla, keeping it crisp throughout baking.
- → How long should I bake to melt the cheese perfectly?
Bake for 8–10 minutes at 425°F, until cheese is melted and edges are golden brown, ensuring a balanced texture and flavor.