Crispy Tortilla Pizza (Print Version)

Quick, crispy tortilla topped with mozzarella, veggies, and herbs baked to a golden crisp.

# Components:

→ Base

01 - 2 large flour tortillas (8–10 inch)

→ Sauce

02 - 1/3 cup tomato sauce or pizza sauce

→ Cheese

03 - 3/4 cup shredded mozzarella cheese

→ Toppings

04 - 1/4 cup sliced black olives
05 - 1/4 cup sliced cherry tomatoes
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup baby spinach leaves
08 - 1/2 teaspoon dried oregano
09 - 1 tablespoon extra virgin olive oil

→ Optional

10 - Pinch of red pepper flakes
11 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat the oven to 425°F and place a baking sheet inside to heat.
02 - Place tortillas on parchment paper and lightly brush both sides with olive oil.
03 - Spread tomato sauce evenly over each tortilla, leaving a 1/2-inch border.
04 - Sprinkle shredded mozzarella cheese evenly over the sauce.
05 - Distribute black olives, cherry tomatoes, red onion, and baby spinach over each tortilla.
06 - Sprinkle dried oregano and red pepper flakes if using, over the toppings.
07 - Transfer tortillas on the parchment paper to the preheated baking sheet.
08 - Bake for 8 to 10 minutes until edges are golden and crisp and cheese is melted.
09 - Remove from oven, cool for 1 minute, garnish with fresh basil if desired, slice, and serve.

# Expert Advice:

01 -
  • It's genuinely ready in twenty minutes, which means dinner that feels homemade instead of assembled.
  • The tortilla gets crackling crispy in a way that satisfies every pizza craving without the yeast commitment.
  • You can top it however you want, which turns a quick meal into something that feels completely yours.
02 -
  • The parchment paper is not optional—it keeps the tortilla from burning on the bottom while the top finishes cooking.
  • A tortilla baked directly on an oven rack will get crispier, but it requires attention because it can char faster than you expect.
03 -
  • Preheating your baking sheet is the difference between a crispy pizza and one that steams itself soggy—don't skip this step.
  • If your toppings are wet (like fresh tomatoes), pat them dry first so the finished pizza isn't sitting in a puddle of their own juice.
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