I turned pantry staples into a crispy Tortilla Pizza with a secret ingredient that gives every bite an unexpected kick.

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I love how Tortilla Personal Pizzas sneak up on you. A thin, crisp base dressed with pizza sauce and shredded mozzarella cheese somehow tastes bigger than the sum of its parts.

I first made them for a rushed night and now I cant stop thinking about the crunch and the gooey pockets of cheese. This is my guilty little kitchen hack, a Recipe Using Tortillas that feels clever not lazy.

They make the best Individual Pizzas when tastes split the table, and every bite is small but wildly satisfying. Honestly, theyre the kind of snack that sparks questions about why we ever needed anything else.

Ingredients

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Flour tortillas: soft thin crust that adds carbs and quick convenience, tasty
Pizza sauce: tomato based, vitamin C, slightly tangy, adds moisture and flavor
Mozzarella: stretchy protein rich cheese, melts beautifully, mild and creamy
Pepperoni: spicy cured meat, adds fat and protein, not the healthiest choice
Bell pepper: sweet crunch, vitamin A and C, fresh pop of color
Mushrooms: earthy low cal fiber, soak up flavors and give meaty texture
Cherry tomatoes: juicy bursts, natural sweetness and acidity, balances richness
Basil and oregano: fresh basil brightens, oregano brings that classic Italian aroma

Ingredient Quantities

6 small flour tortillas (6-inch)

1 cup pizza sauce or marinara

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

12 to 18 pepperoni slices

1 small bell pepper, thinly sliced

1/2 small red onion, thinly sliced

4 ounces mushrooms, sliced

8 cherry tomatoes, halved

Handful fresh basil leaves, torn

1 teaspoon dried oregano

1/4 teaspoon garlic powder

Salt and black pepper to taste

Cornmeal or flour for dusting the baking sheet (optional)

How to Make this

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1. Preheat oven to 450 F (230 C) and put the rack in the middle, lightly oil a baking sheet or dust it with cornmeal or flour so the tortillas dont stick.

2. If you want less soggy mushrooms, heat a little of the olive oil and saute the 4 oz sliced mushrooms for 2 to 3 minutes till they lose some moisture, otherwise just use them raw.

3. Brush both sides of the 6 small flour tortillas with the 1 tablespoon olive oil and lay them on the prepared sheet.

4. Spread about 2 to 3 tablespoons of pizza sauce or marinara on each tortilla, leaving a small border around the edge.

5. Evenly divide the 2 cups shredded mozzarella and the 1/2 cup grated Parmesan over the tortillas, pressing the cheese down a bit so it melts into the sauce.

6. Top each tortilla with 2 to 3 pepperoni slices (use 12 to 18 total), thin bell pepper slices, thin red onion slices, the mushrooms, and halved cherry tomatoes.

7. Sprinkle the 1 teaspoon dried oregano, 1/4 teaspoon garlic powder, and salt and black pepper to taste over all the pizzas.

8. Bake for 8 to 10 minutes until the cheese is melted and the edges of the tortillas are golden and crisp, or pop under the broiler for 30 to 90 seconds if you want extra browning but watch it close cause it burns fast.

9. Remove from oven, tear the handful of fresh basil leaves and scatter them on top, let the pizzas rest a minute so the cheese sets, then slice or serve whole. Quick tips: dont overload the toppings or the tortillas will sog out, press toppings down before baking so they dont slide, and brush edges with a touch more oil for extra crispness.

Equipment Needed

1. Oven (preheat to 450 F / 230 C)
2. Baking sheet, lightly oiled or dusted with cornmeal or flour
3. Skillet or frying pan (optional, to saute mushrooms so theyre less soggy)
4. Pastry brush or small spoon/paper towel to brush oil on tortillas
5. Cutting board and sharp knife for bell pepper, onion and tomatoes
6. Measuring spoons and a measuring cup for sauce, oil and seasonings
7. Mixing bowl (to hold cheese or toss mushrooms)
8. Spatula or tongs plus a pizza cutter or sharp knife for slicing and serving

FAQ

Q: How long do these tortillas take to bake and what temp should I use? A: Bake on a preheated oven at 450 F for about 6 to 9 minutes. Tortillas are thin so they crisp fast, so check at 5 minutes and watch for bubbling cheese and lightly browned edges.

Q: How do I keep the tortilla from getting soggy? A: Brush a little olive oil on the tortilla first and preheat the baking sheet so the base starts crisping. Use a thin layer of sauce, pat watery veggies like mushrooms or cherry tomatoes dry, and add fresh basil only after baking.

Q: Can I make substitutions for gluten or dairy? A: Yep, swap in gluten free tortillas and use plant based mozzarella and Parmesan style shreds. Cook times stay about the same but cheeses melt differently so watch for browning.

Q: Can I assemble ahead or freeze them? A: You can assemble and refrigerate for up to 24 hours, but tortillas may soften a bit. Fully cooked pizzas keep 3 to 4 days in the fridge and you can freeze baked pizzas up to 2 months, wrapped well. Reheat from frozen in a 375 F oven until hot.

Q: Best way to reheat without making them soggy? A: Reheat in the oven or toaster oven at 350 to 375 F for 6 to 10 minutes, or crisp them in a hot skillet for a few minutes. Avoid just microwaving unless you crisp the bottom afterward.

Q: How much cheese and toppings per tortilla should I use? A: Aim for about 1/3 cup shredded mozzarella and a sprinkle of Parmesan per 6 inch tortilla. Don’t overload toppings or the tortilla will flop, 2 to 3 pepperoni slices plus a few veggies is plenty.

Tortilla Personal Pizzas Recipe Substitutions and Variations

6 small flour tortillas (6-inch): pita or naan for a thicker, chewier crust; corn tortillas for a crispier, gluten-free option (they can crack so brush with oil); large lettuce leaves or low-carb wraps if you want a lighter, freezer-friendly switch.
2 cups shredded mozzarella cheese: provolone or Monterey Jack for similar melt and mild flavor; fontina for creamier, nuttier taste; vegan mozzarella if you need dairy-free, works fine if shredded small.
12 to 18 pepperoni slices: sliced salami or soppressata for a similar spice and texture; cooked Italian sausage crumbles for a heartier bite; thinly sliced chorizo for smoky heat; roasted red pepper slices or extra mushrooms for a vegetarian swap.
Handful fresh basil leaves, torn: fresh parsley for a bright, clean note; baby spinach or arugula for more greens and texture; fresh cilantro for a bolder, different flavor; dried basil if fresh isnt available (use less).

Pro Tips

1) Don’t overload the tortillas, keep toppings thin and spaced so the heat can crisp the edges and the center wont go soggy. Trust me, less is more with these tiny crusts.

2) Mushrooms release a lot of water, so either give them a quick 2 minute sizzle in a hot pan or salt them and blot on paper towels before topping. They’ll brown better and won’t make the pizza wet.

3) Brush a little extra oil just on the outer rim of each tortilla before baking, that tiny bit makes the edges turn golden and satisfyingly crunchy. Also press toppings down gently so they dont slide off.

4) If you want extra color, finish briefly under the broiler but stay right there watching it or it’ll burn fast. Add torn basil only after they come out of the oven and let each pizza rest a minute so the cheese firms up before you cut.

Tortilla Personal Pizzas Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned pantry staples into a crispy Tortilla Pizza with a secret ingredient that gives every bite an unexpected kick.

Servings

servings

Calories

320

kcal

Equipment: 1. Oven (preheat to 450 F / 230 C)
2. Baking sheet, lightly oiled or dusted with cornmeal or flour
3. Skillet or frying pan (optional, to saute mushrooms so theyre less soggy)
4. Pastry brush or small spoon/paper towel to brush oil on tortillas
5. Cutting board and sharp knife for bell pepper, onion and tomatoes
6. Measuring spoons and a measuring cup for sauce, oil and seasonings
7. Mixing bowl (to hold cheese or toss mushrooms)
8. Spatula or tongs plus a pizza cutter or sharp knife for slicing and serving

Ingredients

6 small flour tortillas (6-inch)
1 cup pizza sauce or marinara
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
12 to 18 pepperoni slices
1 small bell pepper, thinly sliced
1/2 small red onion, thinly sliced
4 ounces mushrooms, sliced
8 cherry tomatoes, halved
Handful fresh basil leaves, torn
1 teaspoon dried oregano
1/4 teaspoon garlic powder
Salt and black pepper to taste
Cornmeal or flour for dusting the baking sheet (optional)

Directions

Preheat oven to 450 F (230 C) and put the rack in the middle, lightly oil a baking sheet or dust it with cornmeal or flour so the tortillas dont stick.
If you want less soggy mushrooms, heat a little of the olive oil and saute the 4 oz sliced mushrooms for 2 to 3 minutes till they lose some moisture, otherwise just use them raw.
Brush both sides of the 6 small flour tortillas with the 1 tablespoon olive oil and lay them on the prepared sheet.
Spread about 2 to 3 tablespoons of pizza sauce or marinara on each tortilla, leaving a small border around the edge.
Evenly divide the 2 cups shredded mozzarella and the 1/2 cup grated Parmesan over the tortillas, pressing the cheese down a bit so it melts into the sauce.
Top each tortilla with 2 to 3 pepperoni slices (use 12 to 18 total), thin bell pepper slices, thin red onion slices, the mushrooms, and halved cherry tomatoes.
Sprinkle the 1 teaspoon dried oregano, 1/4 teaspoon garlic powder, and salt and black pepper to taste over all the pizzas.
Bake for 8 to 10 minutes until the cheese is melted and the edges of the tortillas are golden and crisp, or pop under the broiler for 30 to 90 seconds if you want extra browning but watch it close cause it burns fast.
Remove from oven, tear the handful of fresh basil leaves and scatter them on top, let the pizzas rest a minute so the cheese sets, then slice or serve whole. Quick tips: dont overload the toppings or the tortillas will sog out, press toppings down before baking so they dont slide, and brush edges with a touch more oil for extra crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.