Crispy Tortilla Pizza (Printable version)

Quick crispy tortilla base topped with cheese, olives, tomatoes, and fresh herbs baked to golden edges.

# Needed ingredients:

→ 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 evenly over the sauce.
05 - Distribute sliced black olives, cherry tomatoes, red onion, and baby spinach leaves over the cheese.
06 - Sprinkle dried oregano and, if desired, red pepper flakes over the assembled pizzas.
07 - Carefully transfer the tortillas with parchment onto the preheated baking sheet and bake for 8–10 minutes until edges are golden and cheese melts.
08 - Remove from oven, cool for 1 minute, garnish with fresh basil leaves, slice, and serve.

# Expert Suggestions:

01 -
  • The tortilla crisps up like you've been working with real dough, but you'll have pizza on the table in under twenty minutes.
  • You can pile on whatever you have around—or stick to the classics if you're in that kind of mood.
  • It actually tastes better the next day, so you can eat half now and half cold from the fridge without feeling like you're settling.
02 -
  • The parchment paper is not optional—it's what keeps the bottom from sticking and lets it crisp up evenly without burning.
  • If you skip the olive oil and try to make these without it, you'll end up with soft, chewy tortillas instead of the crispy crust that makes this whole thing worth doing.
  • Timing matters more than you'd think; ten minutes in a 425-degree oven is the difference between crispy and overdone, so set a timer and don't wander off.
03 -
  • If you want maximum crispiness, skip the parchment paper and bake directly on the oven rack, but stay in the kitchen and watch it closely—this method can turn golden to burned in about ninety seconds.
  • Make a double batch and you'll have leftovers that reheat beautifully in a regular toaster oven, which means lunch tomorrow is already solved.
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