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 busy weeknight when I wanted something warm and cheesy without waiting for dough to rise. The thin base gets deliciously crisp and it's a hit every time!
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
Instructions
- Preheat:
- Preheat your oven to 220°C (425°F) or set a skillet over medium-high heat.
- Arrange Base:
- Place each tortilla on a baking sheet or oven-safe skillet.
- Prepare Sauce:
- In a small bowl, mix tomato passata with olive oil, oregano, garlic powder, salt and pepper.
- Sauce Tortilla:
- Spread a thin layer of sauce over each tortilla, leaving a small border around 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 edges are golden and crisp and 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.
Save This is a go-to meal in my family when we're short on time or ideas—everyone loves picking their own toppings and it's a fun way to clear out the pantry on Friday nights.
Recipe Variations
Add drained canned tuna, cooked sausage, or pepperoni for a non-vegetarian twist, or try pesto in place of tomato sauce. For extra crispiness, brush the tortilla with olive oil before topping.
Serving Suggestions
Pair your tortilla pizza with a simple green salad or a sprinkle of chili flakes to add heat. A light Italian red wine also complements this easy dish beautifully.
Nutrition Info
Per serving: 335 calories, 16 g total fat, 36 g carbohydrates, 13 g protein (values approximate).
Save 
This speedy tortilla pizza is the answer to a hungry night when fast and flavorful matters most. Enjoy every crispy bite!
Common Questions
- → Can I use a skillet instead of an oven?
Yes, cooking the tortilla pizza in a covered skillet for 3–4 minutes per side results in a crispy base and melted cheese without an oven.
- → What are some good pantry topping options?
Consider canned olives, jarred roasted red peppers, artichoke hearts, sun-dried tomatoes, canned corn, or mushrooms for flavorful toppings.
- → How can I make the base crispier?
Brushing the tortilla lightly with olive oil before adding toppings enhances crispiness during cooking.
- → Are there non-vegetarian alternatives?
Adding cooked sausage, pepperoni, or drained canned tuna serves as tasty non-vegetarian variations.
- → Can I substitute tomato sauce with something else?
Pesto sauce offers a delicious alternative base for a different flavor profile.