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Leftover Tortilla Mini Pizzas

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins

 1 Soft Taco Flour Tortilla (I used Mission's)
 2 tbsp Tomato Sauce (I used a small can of Hunt's)
 3 tbsp Part Skim Mozzarella Cheese
 1 tsp Italian Seasoning
 ½ tsp Onion Powder
 ½ tsp Garlic Powder
 1 tsp Parsley
 1 tsp Olive Oil
 ½ tsp Salt (Optional)
 Optional Extra Toppings (I used pitted kalamata olives, part-skim ricotta cheese, and small pepperoni)
1

Preheat oven to 375 degrees. (I use my toaster oven for these!)

2

Line a baking sheet with aluminum foil.

3

Place tortilla(s) on the baking sheet.

4

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.)

5

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.

6

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.)

7

Place into oven and cook until center has started to brown slightly, approximately 5 minutes. Tortilla may be slightly puffy.

8

Remove from oven and place onto a trivet or heat-resistant surface.

9

Scoop tomato sauce onto surface and distribute it evenly.

10

Add mozzarella cheese, parsley, italian seasoning, and any other optional toppings.

11

Place into oven for 5 more minutes.

12

Remove from oven and serve immediately. A pizza cutter can cut these little guys pretty easily. Enjoy!

Nutrition Facts

Serving Size 1

Servings 0

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.