Tortilla Crusted Pepperoni Pizza
Crispy layered tortillas stand in for pizza dough, topped with zesty sauce, melty mozzarella, and pepperoni. A fast, craveable weeknight pie.
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Servings:
Ingredients
Main Ingredients
- 3.6 oz flour tortillas about two 8–10 inch tortillas
- 1.25 cup shredded low-moisture mozzarella
- 0.5 cup pizza sauce
- 2.5 oz sliced pepperoni
- 1 tbsp olive oil
- 2 tbsp grated Parmesan cheese
- 0.75 tsp dried oregano
- 0.5 tsp garlic powder or granulated garlic
- 0.25 tsp crushed red pepper flakes optional
- 0.25 cup chopped fresh basil optional garnish
Instructions
Preparation Steps
- Heat oven to 425°F with a sheet pan on the center rack.
- Brush both tortillas lightly with olive oil.
- Place one tortilla, oiled side down, on parchment. Sprinkle a small handful of mozzarella on top.
- Set the second tortilla over it, oiled side up, and press to adhere.
- Slide tortillas on the hot pan and bake until lightly golden, 3–4 minutes.
- Spread pizza sauce over the top, leaving a small border.
- Top with remaining mozzarella and pepperoni. Sprinkle Parmesan, oregano, garlic powder, and red pepper flakes.
- Bake until cheese melts and edges crisp, 7–9 minutes. Broil 1 minute if you want extra char.
- Rest 2 minutes, then scatter basil, slice, and serve hot.
Notes
For an extra-thin crust, use a single tortilla and reduce bake time by 1–2 minutes. Add sliced jalapeños or mushrooms for a smoky kick, or reheat leftovers in a skillet or air fryer to restore crispness.
This recipe is an original creation inspired by classic Tortilla Crusted Pepperoni Pizza flavors. All ingredient ratios and instructions are independently developed.