Your New Favorite Quick Dinner — Crispy Tortilla Pizza with Pesto & Mozzarella!
If you love meals that are fast, crispy, and loaded with flavor, you’re going to fall in love with this Crispy Tortilla Pizza with Pesto & Mozzarella. I make this all the time when I want pizza but don’t feel like dealing with dough — and honestly, it hits the spot every single time. The tortilla becomes perfectly crispy, the pesto adds that fresh basil-garlic punch, and the mozzarella melts into gooey perfection.
What I adore about this recipe is how effortless it is. You can make it in under 10 minutes, and it works whether you’re cooking for yourself, your family, or just needing a little late-night comfort. It also makes a great snack, lunch, or even a fun customizable meal for kids. Trust me — once you try making pizza this way, you’ll wonder why you didn’t do it sooner!
Nutritional Benefits
This tortilla pizza is lighter than regular pizza but still super satisfying. Using a whole-wheat or low-carb tortilla boosts fiber and keeps things light. Pesto brings healthy fats from olive oil and pine nuts, plus antioxidants from basil. Mozzarella adds protein and calcium, and if you want extra nutrients, you can top your pizza with spices, veggies, or lean proteins.
It’s one of those meals where you get comfort and balance in the same bite — which is always a win in my book.
Adaptable Variations
- Veggie Lover’s Version: Add cherry tomatoes, mushrooms, spinach, zucchini, or roasted peppers.
- Protein Boost: Add shredded chicken, sliced sausage, turkey pepperoni, or chickpeas.
- Extra Crispy: Bake the tortilla for 1–2 minutes before adding toppings.
- Spicy Twist: Add a drizzle of chili oil, crushed red pepper flakes, or spicy pesto.
- Cheese Options: Try burrata, provolone, feta, or parmesan for different flavors.
Crispy Tortilla Pizza with Pesto & Mozzarella
Ingredients
- 1 large flour tortilla (or whole-wheat tortilla)
- 2–3 tablespoons pesto
- 1 cup shredded mozzarella
- Cherry tomatoes, sliced (optional)
- Fresh basil leaves
- Olive oil (optional drizzle)
- Red pepper flakes (optional)
Instructions
- Preheat your oven: Heat to 400°F (200°C) or use an air-fryer set to 375°F (190°C).
- Prepare the tortilla: Place the tortilla on a baking sheet. If you want an extra-crispy base, bake the tortilla alone for 1–2 minutes first.
- Spread the pesto: Add a thin, even layer of pesto — not too much or the pizza may get soggy.
- Add toppings: Sprinkle mozzarella evenly. Add cherry tomatoes or your favorite toppings.
- Bake: Cook for 6–8 minutes, or until cheese is melted and the edges are golden and crispy.
- Finish: Add fresh basil, a light drizzle of olive oil, and red pepper flakes if you like heat.
- Serve: Slice into quarters and enjoy immediately while it’s hot and crispy!
Practical & Valuable Tips
- Use a thin tortilla: Thick tortillas won’t crisp as nicely.
- Watch it closely: It cooks fast — tortillas can go from golden to burnt quickly!
- Air-fryer method: Air-fry for 4–6 minutes for an even crispier crust.
- No soggy pizza: Keep toppings light to maintain that gorgeous crispiness.
- Reheat trick: Reheat in the air-fryer or skillet, never the microwave — keep the crunch alive!
Frequently Asked Questions
- Can I use tomato sauce instead of pesto? Absolutely — it becomes a classic tortilla pizza.
- Can I make it dairy-free? Yes! Use vegan mozzarella and dairy-free pesto.
- What tortillas work best? Flour tortillas crisp the best. Corn tortillas can work but are more delicate.
- Can I store leftovers? Yes, but they’re best fresh. Reheat in an air-fryer to bring the crisp back.
Call to Action
If you try this Crispy Tortilla Pizza with Pesto & Mozzarella, I’d love to see it! Share your photos on Pinterest and tag me — it always makes me happy to see your delicious creations. And don’t forget to save this recipe for your next quick and flavorful meal! 🍕✨🌿
