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Crispy pizzas on a tortilla base, ready in about 25 minutes — perfect for a Friday night when everyone wants pizza but nobody wants to make dough.
Gunnar Þór
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Prep
Preheat the oven to 220°C (200°C fan) and line two baking sheets with parchment paper. Thinly slice the mushrooms and red pepper, cut the ham into strips, and drain and pat dry the pineapple if using.
Bake
Lay the tortillas on the sheets and bake bare for 4-5 minutes, until they just start to firm up and turn golden at the edges.
Take the tortillas out of the oven and spread a thin layer of pizza sauce on each, leaving a 1 cm border uncovered.
Sprinkle half the cheese over the sauce, arrange the pepperoni, ham, mushrooms, pepper and pineapple on top, and finish with the rest of the cheese.
Bake the pizzas again for 8-10 minutes, until the cheese has melted and is bubbling and the edges are golden and crisp.
Take the pizzas out of the oven, let rest for 2 minutes, then slice and serve.
Per serving
590
kcal
Calories
32.7
g
Protein
32
g
Fat
43
g
Carbs
4
g
Fiber
Leftovers keep in the fridge for 1-2 days. Reheat in the oven or an air fryer to keep the base crisp — the microwave will make it soggy.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
