Mini Tortilla Pizzas - easy lunch or snack!

3 tortilla pizzas with basil on a plate.

Mini Tortilla Pizzas - easy lunch or snack!

A super simple lunch, that is so fast to assemble and cook! These mini tortilla pizza snacks are a hit with the whole family!

Course Lunch, Main Dish, Snack

Cuisine American, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings mini pizzas

Calories 88kcal

Author Kylee Ayotte

Ingredients

5 soft taco sized tortillas any size will do, but the quantity needed will vary depending on size
1/2 cup pizza sauce can use pesto or alfredo sauce
1 cup mozzarella cheese grated
1 cup mini pepperoni (other toppings see notes)

Instructions

Preheat oven to 425°F.
Cut out rounds of 5 soft taco sized 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.
5 soft taco sized tortillas
Divide the 1/2 cup pizza sauce, 1 cup mozzarella cheese and 1 cup mini pepperoni between the tortilla rounds.
1/2 cup pizza sauce, 1 cup mozzarella cheese, 1 cup mini pepperoni
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 leftovers

If 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 Sauce

Try marinara, tomato sauce, bbq sauce, alfredo sauce or pesto

Topping ideas: Try these!

Mini pepperoni.
Ham & pineapple
Diced peppers, onions, olives, mushrooms, anchovies, blue cheese, bacon, sausage, meatballs.
Leftover chicken (great with pesto base)
After cooking, a sprinkle of fresh basil, oregano, cilantro and a little parmesan cheese is awesome too!

Nutrition