Crispy Tortilla Pizza (Print Version)

A quick, crispy tortilla base topped with cheese, tomato sauce, and fresh olives and herbs for a tasty meal.

# What You'll Need:

→ Base

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

→ 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 the oven to 425°F and place a baking sheet inside to warm.
02 - Arrange 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 - Distribute shredded mozzarella cheese evenly over the sauce.
05 - Add black olives, cherry tomatoes, red onion, spinach, and any other desired toppings over the cheese.
06 - Sprinkle dried oregano and, if desired, red pepper flakes on top.
07 - Transfer the tortillas on parchment to the preheated baking sheet and bake for 8 to 10 minutes until edges are golden and cheese is melted.
08 - Remove from oven, allow to cool for one minute, garnish with fresh basil if preferred, then slice and serve.

# Additional Tips::

01 -
  • It's genuinely faster than ordering delivery and tastes better while you're eating it hot.
  • The tortilla gets impossibly crispy in a way that makes you question why you ever stressed about dough.
  • You can load it however you want and feel like you're actually cooking, not just assembling.
02 -
  • Preheating the baking sheet is non-negotiable—a cold sheet will steam the bottom instead of crisping it, and you'll know the difference immediately.
  • Don't overload with wet ingredients like fresh tomatoes or sauce, or the tortilla will soften faster than it can crisp up.
03 -
  • If you really want maximum crispiness, transfer the pizzas directly onto the oven rack instead of leaving them on the baking sheet—just keep a close watch because they go from perfect to overdone faster without the sheet as a buffer.
  • Using a pastry brush instead of just pouring oil gives you better control and means fewer puddles that might make things soggy.
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