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 hectic weeknight when I needed dinner fast and discovered how fun it is to mix and match toppings using whatever I had on hand.
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Ingredients
- Base: 2 large flour tortillas (8–10 inch)
- Sauce: 1/2 cup (120 ml) tomato passata or canned tomato sauce, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, salt and pepper, to taste
- Cheese: 3/4 cup (75 g) shredded mozzarella cheese, 1/4 cup (25 g) grated parmesan cheese (optional)
- Pantry Toppings (choose any combination): 1/4 cup (35 g) canned sliced black olives, drained, 1/4 cup (30 g) jarred roasted red peppers, sliced, 1/4 cup (30 g) artichoke hearts, drained and chopped, 2 tablespoons sun-dried tomatoes, chopped, 1/4 cup (35 g) canned corn, drained, 1/4 cup (35 g) canned mushrooms, drained and sliced
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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.
- Assemble Pizza:
- 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.)
- Serve:
- Remove from oven, let cool for 1 minute, then slice and serve immediately.
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This has become a family favorite, especially for quick Friday dinners when everyone can choose their own toppings and help assemble the pizzas together.
Notes & Variations
Add drained canned tuna, cooked sausage, or pepperoni for a non-vegetarian version. Try using pesto instead of tomato sauce for a new twist.
Serving Suggestions
Pair your tortilla pizza with a green salad or sprinkle chili flakes for added heat. It goes well with a light Italian red wine.
Allergen & Nutrition Info
This recipe contains gluten (tortillas), milk (cheese), and possibly sulfites (jarred/canned vegetables). Per serving: 335 calories, 16 g fat, 36 g carbs, 13 g protein.
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Save Enjoy experimenting with endless pantry topping combinations to make this tortilla pizza truly your own. It's perfect whenever you crave pizza in a hurry!
Recipe FAQ
- → What tortillas work best for this dish?
Large flour tortillas (8–10 inch) offer a crispy yet sturdy base perfect for holding toppings and creating a quick crust.
- → Can I substitute tomato sauce with other bases?
Yes, pesto or a light brush of olive oil can be used for a different flavor twist while keeping the toppings balanced.
- → How do I achieve a crispy crust without an oven?
Cooking on a skillet over medium-high heat for a few minutes per side with a cover helps melt cheese and crisp the tortilla nicely.
- → What pantry toppings complement the cheese and sauce?
Options like canned olives, jarred roasted peppers, artichoke hearts, sun-dried tomatoes, corn, and mushrooms add savory notes and variety.
- → How can I add protein for a non-vegetarian version?
Including drained canned tuna, cooked sausage, or pepperoni as additional toppings enriches protein content and flavor.
