5soft taco sized tortillasany size will do, but the quantity needed will vary depending on size
1/2cuppizza saucecan use pesto or alfredo sauce
1cupmozzarella cheesegrated
1cupmini pepperoni(other toppings see notes)
Instructions
Preheat oven to 425 degrees F.
Cut out rounds of tortillas, and place them in a lightly greased muffin pan. You don't want them to line the entire pan (they become pie-like), just go up the sides slightly.
Add your sauce, cheese and toppings
Bake in the preheated oven for 10-12 minutes (or until the edges get brown and the cheese bubbles)
Cool slightly.
Devour.
Notes
What to do with leftoversIf you HAVE leftovers, store them in a sealed container in the refrigerator. Reheat in the oven until crispy and bubbly. This recipe can also be frozen!The Crusts I cut them out using a biscuit cutter, but you could use a (clean) empty can if need be. Since we use flour tortillas for this, this recipe is not gluten-free. It absolutely could be if you switched them out for corn tortillas.The SauceTry marinara, tomato sauce, bbq sauce, alfredo sauce or pestoTopping ideas: Try these!