These quick and easy individual pizzas are a great way to use up extra tortillas leftover from taco night– while having an entirely different culinary flavor!
I have a confession to make. Last time I went grocery shopping, I accidentally picked up a whole bunch of tortillas for my tacos. I probably don't need more than 10, but I accidentally threw the 20-pack in my basket. As a result, I've had a resounding number of extra tortillas left over. I've made some dessert tortilla chips (maybe I'll post these sometime!) as well as made some breakfast tacos, but I still had some left over! And of course, like anyone, I crave pizza. While I live in NYC, land of the pizza, a slice doesn't exactly fit within the constraints of my diet-- so I got a little creative.
The best part about these Leftover Tortilla Mini Pizzas is that you can put whatever you want on them! You can even use leftover taco ingredients. I tossed on some pepperoni, part skim ricotta cheese, and kalamata olives, but the recipe I'm posting is simply for the base pizza. You can also use different sizes of tortilla, but beware the middle sinking in due to the thinness. I've learned to parcook the "crust" first, so as not to have a soggy, limp pizza.
Preheat oven to 375 degrees. (I use my toaster oven for these!)
Line a baking sheet with aluminum foil.
Place tortilla(s) on the baking sheet.
Dab a clean paper towel onto the open end of your bottle of olive oil and flip it upside down. (Alternatively, you can empty out some olive oil and use a basting brush to slather it on.)
Lightly smear the olive oil over the top surface of the tortilla, until it is slightly shiny all over. Don't overdo it! A light glaze is more than enough.
Gently sprinkle onion and garlic powder onto tortilla. (Salt can also be added, but I didn't use it because my added ingredients were already fairly salty.)
Place into oven and cook until center has started to brown slightly, approximately 5 minutes. Tortilla may be slightly puffy.
Remove from oven and place onto a trivet or heat-resistant surface.
Scoop tomato sauce onto surface and distribute it evenly.
Add mozzarella cheese, parsley, italian seasoning, and any other optional toppings.
Place into oven for 5 more minutes.
Remove from oven and serve immediately. A pizza cutter can cut these little guys pretty easily. Enjoy!
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 216
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 2g10%
- Cholesterol 4mg2%
- Sodium 1779mg75%
- Potassium 116mg4%
- Total Carbohydrate 28.6g10%
- Dietary Fiber 1.7g7%
- Sugars 3.2g
- Protein 4.7g10%
- Calcium 7%
- Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375 degrees. (I use my toaster oven for these!)
Line a baking sheet with aluminum foil.
Place tortilla(s) on the baking sheet.
Dab a clean paper towel onto the open end of your bottle of olive oil and flip it upside down. (Alternatively, you can empty out some olive oil and use a basting brush to slather it on.)
Lightly smear the olive oil over the top surface of the tortilla, until it is slightly shiny all over. Don't overdo it! A light glaze is more than enough.
Gently sprinkle onion and garlic powder onto tortilla. (Salt can also be added, but I didn't use it because my added ingredients were already fairly salty.)
Place into oven and cook until center has started to brown slightly, approximately 5 minutes. Tortilla may be slightly puffy.
Remove from oven and place onto a trivet or heat-resistant surface.
Scoop tomato sauce onto surface and distribute it evenly.
Add mozzarella cheese, parsley, italian seasoning, and any other optional toppings.
Place into oven for 5 more minutes.
Remove from oven and serve immediately. A pizza cutter can cut these little guys pretty easily. Enjoy!