Crispy Tortilla Pizza Delight (Printable Version)

A quick dish featuring crispy tortillas layered with tomato, mozzarella, and fresh vegetable toppings.

# What You'll Need:

→ Base

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

→ Sauce

02 - 1/3 cup tomato 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 - Set oven to 425°F and place a baking sheet inside to warm.
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 over the sauce layer.
05 - Distribute black olives, cherry tomatoes, red onion, and spinach evenly over the cheese. Sprinkle dried oregano and red pepper flakes if desired.
06 - Transfer tortillas on the parchment paper to the preheated baking sheet and bake for 8 to 10 minutes until edges are golden and cheese is melted.
07 - Remove from oven, allow to cool for one minute, garnish with fresh basil if using, slice, and serve immediately.

# Expert Advice:

01 -
  • Ready in twenty minutes, which means you can actually make pizza on a weeknight without losing your mind.
  • The tortilla gets impossibly crispy on the edges while staying tender enough to bite through cleanly.
  • You control every topping, so there's no wasted pizza with things you don't want.
02 -
  • The baking sheet must be hot before the tortillas go on it—this is what turns the bottom crispy instead of chewy.
  • Don't over-sauce or pile on too many toppings or you'll end up with a soggy, steamed tortilla instead of a crispy pizza.
  • The cheese will bubble at the edges first, which is your signal it's almost done, not your signal to take it out yet.
03 -
  • Brush the tortillas with olive oil before anything else hits them—this is what makes the difference between crispy and floppy.
  • If you like extra crispiness and don't mind a little risk, bake directly on the oven rack instead of the parchment, but watch it like a hawk.
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