Crispy Tortilla Pizza (Printable)

Golden, crunchy tortilla topped with mozzarella, tomato sauce, and fresh veggies baked to perfection.

# What You'll Need:

→ 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

# How to Make It:

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 over the sauce.
05 - Distribute sliced black olives, cherry tomatoes, red onion, and baby spinach evenly.
06 - Sprinkle dried oregano and, if desired, red pepper flakes over the toppings.
07 - Transfer the tortillas on parchment paper to the preheated baking sheet and bake for 8 to 10 minutes until edges are golden and cheese is melted.
08 - Remove from oven, let cool for 1 minute, garnish with fresh basil if desired, slice, and serve.

# Expert Advice:

01 -
  • Ready in under 20 minutes, which means dinner can happen on a weeknight without stress or takeout guilt.
  • The tortilla crisps up in a way that feels almost decadent, like you're eating something carefully crafted rather than thrown together.
  • You control every topping, so it bends to what's actually in your fridge instead of forcing you to order something you don't quite want.
02 -
  • The parchment paper is non-negotiable because it stops the tortilla from sticking and lets the bottom crisp without burning. Skip it once and you'll never skip it again.
  • Low-moisture mozzarella actually matters here, unlike in some dishes where any cheese will do. Regular mozzarella holds too much water and will make the pizza soggy despite your best efforts.
03 -
  • For maximum crispness, bake directly on an oven rack with the parchment paper underneath, but watch closely because the bottom can brown faster without the baking sheet underneath to regulate heat.
  • Room-temperature tortillas are easier to work with than cold ones, so pull them out of the fridge a few minutes before you start building if you have the time to think ahead.
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