Crispy Tortilla Pizza (Printable view)

A quick, crispy tortilla topped with tomato sauce, mozzarella, and fresh veggies baked to golden perfection.

# What You Need:

→ Base

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

→ 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

# How To Make:

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 around the edges.
04 - Sprinkle shredded mozzarella cheese evenly over the sauce-covered tortillas.
05 - Distribute sliced olives, cherry tomatoes, red onion, baby spinach, and sprinkle dried oregano over the cheese.
06 - If desired, sprinkle a pinch of red pepper flakes atop the toppings.
07 - Carefully transfer the tortillas on the parchment paper to the preheated baking sheet in the oven.
08 - Bake for 8 to 10 minutes until edges are golden and crisp and cheese is fully melted.
09 - Remove from oven, allow to cool for one minute, garnish with fresh basil leaves if preferred, then slice and serve.

# Expert Advice:

01 -
  • They're ready in twenty minutes, which means dinner happens before your stomach stops complaining.
  • The tortilla edges get impossibly crispy and lacy, like the best part of every pizza crust you've ever wanted.
  • You can build them exactly how you want with zero guilt about customizing.
02 -
  • Parchment paper isn't optional—it prevents sticking and lets the underside crisp without browning unevenly.
  • That preheated baking sheet makes more difference than you'd expect, turning ordinary tortillas into something genuinely crispy instead of just warm and bendy.
03 -
  • For extra crispiness, skip the parchment and bake directly on the oven rack over a sheet pan below to catch any drips, but watch them like a hawk because burnt edges taste like regret.
  • Make both pizzas at once if your oven can fit them; there's no reason to go through this twice when you're already preheating anyway.
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