Crispy Tortilla Pizza with Quick Peppers and Cheese

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 8 minutes
• Cook Time: 7 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 (8-inch) flour tortillas
• 2 tsp olive oil, divided
• 1 small bell pepper, thinly sliced (any color)
• 2 tbsp thinly sliced red onion (optional)
• 1/2 cup pizza sauce or marinara
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1/4 tsp dried oregano
• Pinch red pepper flakes (optional)
• Fine salt and black pepper, to taste

Do This

• 1. Preheat broiler to high and place a rack in the upper third of the oven. Line a baking sheet with foil or preheat a cast-iron skillet.
• 2. Heat 1 tsp olive oil in a small skillet over medium-high. Sauté bell pepper (and onion, if using) with a pinch of salt and pepper for 3–4 minutes until just tender-crisp. Set aside.
• 3. Brush tortillas lightly on both sides with remaining 1 tsp oil. Place on the baking sheet and broil 1–2 minutes, flipping once, until just starting to crisp and lightly golden.
• 4. Spread about 1/4 cup sauce over each tortilla, leaving a thin border. Top with mozzarella, then the sautéed peppers/onion.
• 5. Sprinkle each pizza with 1 tbsp Parmesan, dried oregano, black pepper, and red pepper flakes if desired.
• 6. Broil 2–4 minutes until cheese is melted and bubbling and tortilla edges are very crisp and browned in spots.
• 7. Slice into wedges and serve immediately while ultra-crispy.

---

Why You’ll Love This Recipe

• Ultra-fast: from fridge to plate in about 15 minutes.
• Super crispy: tortillas become thin, crackly pizza crusts.
• Minimal cleanup: one skillet, one sheet pan, maximum flavor.
• Flexible: easy to customize with whatever cheese or veggies you have.

Grocery List

• Produce: 1 small bell pepper, 1 small red onion (optional), garlic powder or fresh garlic (optional garnish like fresh basil, optional)
• Dairy: Shredded mozzarella cheese, grated Parmesan cheese
• Pantry: Flour tortillas (8-inch), pizza sauce or marinara, olive oil, dried oregano, red pepper flakes, fine salt, black pepper, nonstick cooking spray (optional)

Full Ingredients

For the Tortilla Pizza Base

• 2 (8-inch) flour tortillas
• 2 tsp olive oil (or neutral oil), divided
• 1/2 cup pizza sauce or marinara sauce (about 1/4 cup per tortilla)

For the Quick-Cooked Pepper Topping

• 1 small bell pepper, thinly sliced into strips (any color; red or yellow add sweetness)
• 2 tbsp thinly sliced red onion (optional, for extra flavor and color)
• 1/8 tsp fine salt (or to taste)
• 1/8 tsp freshly ground black pepper (or to taste)

For the Cheesy Pizza Topping

• 1 cup shredded mozzarella cheese (about 4 oz)
• 2 tbsp grated Parmesan cheese
• 1/4 tsp dried oregano
• Pinch red pepper flakes (optional, for heat)
• Additional black pepper, to finish

Optional Finishing Touches

• Pinch garlic powder or 1 small clove fresh garlic, finely grated
• Fresh basil leaves, thinly sliced, for garnish

Step-by-Step Instructions

Step 1: Preheat the Broiler and Prepare Your Pan

Position an oven rack in the upper third of your oven, about 5–6 inches from the broiler element. Turn the broiler to high.

Line a sturdy baking sheet with aluminum foil for easy cleanup, or use a preheated cast-iron skillet for extra crispiness. If your baking sheet is thin, you can set it on top of another inverted baking sheet to help prevent warping and promote even browning.

While the broiler heats, gather all ingredients so they are ready to go. This recipe moves quickly once you start cooking.

Step 2: Slice and Season the Vegetables

Thinly slice the bell pepper into strips, aiming for pieces about 1/4 inch thick so they cook quickly without burning. If using, thinly slice the red onion as well.

Pat the veggies dry with a paper towel if they are very wet; this helps them sauté instead of steam. Season lightly with a pinch of salt and pepper. Set aside near the stove.

Step 3: Quick-Cook the Peppers for Maximum Flavor

Place a small skillet over medium-high heat and add 1 teaspoon olive oil. When the oil looks shimmery, add the sliced bell pepper and red onion (if using).

Cook, stirring occasionally, for 3–4 minutes until the peppers soften slightly, the onion turns a bit translucent, and you see a few light golden spots on the edges. They should still have some bite and bright color. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Turn off the heat and set the skillet aside. The peppers will finish softening slightly under the broiler.

Step 4: Pre-Crisp the Tortilla Crusts

Lightly brush both sides of each tortilla with the remaining 1 teaspoon olive oil. You just need a thin sheen; too much oil can make them greasy instead of crisp.

Place the tortillas on your prepared baking sheet or in the hot cast-iron skillet, making sure they lie flat. Broil for 1–2 minutes per side, flipping once, until they are just starting to turn light golden in spots and feel a bit firm at the edges.

Keep a very close eye on them under the broiler; tortillas can go from pale to deeply brown very quickly. Remove from the oven as soon as they are lightly crisped. This pre-crisping step is what gives you that ultra-thin, cracker-like pizza crust.

Step 5: Assemble the Tortilla Pizzas

Spread about 1/4 cup pizza sauce over each pre-crisped tortilla, leaving a small 1/4-inch border around the edges. Do not overload with sauce or the tortillas can soften too much.

Divide the 1 cup shredded mozzarella evenly between the two tortillas, scattering it all the way to the edge of the sauce for great cheesy coverage.

Arrange the quick-cooked peppers (and onions) evenly over the cheese. Sprinkle each pizza with 1 tablespoon grated Parmesan, 1/8 teaspoon dried oregano, and a light shower of black pepper. Add a pinch of red pepper flakes to each if you like a bit of heat.

If you love garlic, you can sprinkle a tiny pinch of garlic powder over the top, or very finely grate a small clove and mix it into the sauce before spreading.

Step 6: Broil Until Bubbly, Crisp, and Golden

Return the assembled tortilla pizzas to the oven, still on the upper rack under the broiler. Broil for 2–4 minutes, until the cheese is fully melted and bubbling and the tortilla edges are deeply golden and crisp, with a few charred spots.

Rotate the pan halfway through if your broiler heats unevenly. Stay nearby and watch closely; the pizzas can go from perfect to overdone in less than a minute.

Carefully remove the baking sheet from the oven and let the pizzas cool for about 1–2 minutes so the cheese can set slightly and the crust can finish crisping.

Transfer to a cutting board, garnish with fresh basil if using, slice into wedges, and serve immediately for maximum crunch.

Pro Tips

• Do not overload the toppings. Tortillas are thin; too much sauce and cheese will weigh them down and make the crust soft instead of crisp.
• Use high heat fearlessly. The broiler is your friend here. It melts the cheese fast and crisps the tortilla before it has time to dry out.
• Pre-crisping is key. Giving the tortillas a quick broil on their own is what turns them into a sturdy, crackly crust.
• Slice the veggies thin. Thinner strips cook quickly and sit more neatly on the pizza, so each bite has a balanced mix of cheese and peppers.
• Customize the cheese. A blend of mozzarella with a little sharp cheddar or provolone adds extra flavor and color without sacrificing meltiness.

Variations

• Extra-cheesy three-cheese version: Use 3/4 cup mozzarella plus 1/4 cup shredded cheddar or provolone, and keep the Parmesan on top for a salty, toasty finish.
• Spicy pepper lover’s pizza: Use a mix of bell peppers and a few thin slices of jalapeño, and add an extra pinch of red pepper flakes before broiling.
• Skillet-only method (no broiler): Build the pizza in a dry, nonstick or cast-iron skillet over medium heat, cover with a lid, and cook 4–6 minutes until the bottom is crisp and the cheese melts. Uncover for the last minute to keep it crispy.

Storage & Make-Ahead

This recipe is at its absolute best eaten fresh, while the tortilla is still ultra-crispy. However, you can prepare some elements ahead:

Make-ahead: Slice and sauté the peppers (and onions) up to 2 days in advance. Store in an airtight container in the refrigerator. When ready to cook, simply rewarm them slightly in the skillet or let them come to room temperature before topping the pizzas.

Storing leftovers: If you do have leftover slices, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. The crust will soften in the fridge.

Reheating: Reheat slices in a dry skillet over medium heat for 3–4 minutes, or in a 400°F (200°C) oven for 5–7 minutes directly on the oven rack, until warmed through and re-crisped. Avoid the microwave, as it makes the tortilla chewy rather than crisp.

Nutrition (per serving)

Approximate values per serving (1 tortilla pizza, assuming 2 servings total): about 420 calories, 19 g protein, 31 g carbohydrates, 24 g fat, 9 g saturated fat, 3 g fiber, and 850 mg sodium. Actual values will vary based on the specific brands of tortillas, sauce, and cheese you use.