These Mexican style tortilla pizzas are made with flour or corn tortillas and topped with tomato or bean sauce, mozzarella, parmesan, plus your choice of toppings including chorizo, chicken, shrimp, veggies, avocado, jalapeños, cilantro, and more. Tortillas pizzas are a great option for an easy weeknight meal. You can make the sauces and prepare the toppings ahead of time, this way it’s just about assembling and baking these delicious Mexican style pizzas for a quick dinner.
Another thing I love about these tortilla pizzas is that each person can customize and choose their own toppings, so you don’t have to deal with the dreaded “I don’t like X ingredient”. It’s also fun to see the different topping combinations that everyone comes up with. These quick pizzas are filling enough to make a full meal, but can also work as a quick appetizer or snack option.
Recipe for Mexican style tortilla pizzas made with flour or corn tortillas topped with tomato or bean sauce, mozzarella, parmesan, your choice of toppings including chorizo, chicken, shrimp, veggies, avocado, jalapeños, cilantro, and more.
- Large or medium sized tortillas, flour or corn – based on your preference
- 2 (14.5 oz) cans of diced tomatoes
- 1 (6 oz) can of tomato paste
- 5 garlic cloves
- ½ red onions, chopped into large chunks
- 1 handful of fresh herbs, including cilantro, parsley, basil, oregano
- 1-2 jalapeño or serrano pepper, seeded and deveined, adjust to taste
- 1 tablespoon ground cumin
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- 1 (15oz) can refried beans
- ~1 cup of the above spicy tomato pizza sauce, add more or less to taste
- ½ cup olive oil
- 1-2 jalapeños, seeded and deveined, adjust to taste or replace with mild peppers for less spice
- 2-3 garlic cloves
- 1/3 cup grated parmesan cheese
- Grated mozzarella cheese
- Grated parmesan cheese
- Queso fresco, cotija cheese, goat cheese, etc
- Fully cooked chorizo
- Shredded cooked chicken
- Cooked shrimp or prawns, peeled
- Leftover grilled steak or pork slices
- Shredded cooked turkey
- Fried eggs
- Sliced tomatoes
- Red onion slices
- Bell pepper slices
- Cooked corn
- Mushroom slices
- Tomatillo slices
- Thinly sliced garlic
- Thinly sliced jalapeno peppers
- Radish slices
- Avocado slices
- Fresh cilantro leaves
- Your favorite hot sauce
- Combine all the ingredients except for the parmesan cheese in a blender and puree until you have a smooth sauce.
- Place the tomato puree in a saucepan and bring to a boil, reduce the heat and cook over low heat for about 25 minutes.
- Add the ½ cup of grated parmesan cheese, mix well and cook for another 5 minutes.
- Save the sauce until needed.
- Combine the refried beans and the sauce in a pan, mix well and cook until fully heated. Can be used immediately or saved until needed.
- Combine all the ingredients in a small food processor or blender, mix well until you have a smooth sauce.
- Can be used immediately or refrigerated until needed. Whisk lightly before serving.
- Have the tortillas, sauces, and toppings prepared and ready to go.
- Pre-heat the oven to 450F.
- Spread a layer of the tomato sauce or bean sauce on top of each tortilla.
- Next, sprinkle a layer of the grated parmesan and shredded mozzarella cheese.
- Add the toppings of your choosing. The avocado slices and fresh cilantro leaves are best if added after baking.
- Place the tortilla pizzas on a baking sheet (doesn’t need to be pre-heated) and bake for about 6-8 minutes or until the cheese is melted and the tortilla edges start to get golden and crispy. The exact baking time will vary based on the tortilla size, the amount of toppings, altitude and your oven.
- Add the additional fresh toppings, garlic jalapeño parmesan topping sauce, and/or additional grated parmesan and serve immediately.
Here are some pizza topping combination ideas:
Choriqueso tortilla pizza: Tomato cheese sauce + mozzarella and parmesan + cooked chorizo + jalapeño +avocado +cilantro
Spicy Shrimp: Tomato cheese sauce + mozzarella and parmesan + cooked shrimp + +red onions +jalapeño +avocado +cilantro
Veggie tortilla pizza: Bean sauce + mozzarella and parmesan + tomato + onions + bell pepper +avocado +cilantro +your favorite hot sauce
Chicken: Tomato or bean sauce + mozzarella and parmesan +shredded chicken +corn +tomato +red onions + jalapeño + avocado +cilantro
Breakfast for dinner tortilla pizza: Tomato or bean sauce + mozzarella and parmesan +crispy bacon pieces +red onions +fried egg + avocado +cilantro
Four cheese tortilla pizza: Tomato cheese sauce + mozzarella and parmesan + queso freso +goat cheese + jalapeños +cilantro
Mexican margarita pizza: Bean sauce + mozzarella and parmesan + sliced tomatillos + jalapeño +avocado +cilantro
I made both a spicy tomato pizza sauce and a refried bean sauce for these tortilla pizzas. You can make both or just the tomato one. The spicy tomato sauce is really easy to make, you just blend diced tomatoes (canned or fresh) with garlic, onions, hot peppers, herbs, cumin and tomato paste. Cook the sauce for about 25 minutes, add some grated parmesan cheese at the end, and you have a flavorful spicy pizza sauce.
You can adjust the amount of hot peppers according to your preference, and also adjust the herbs based on what you have available or the flavors that you prefer. The refried bean sauce is made using refried beans, store-bought or homemade, mixed with some of the spicy tomato sauce. Both sauces can be made ahead of time and kept refrigerated until ready to use.
I also prepared a garlic jalapeño parmesan topping sauce to drizzle on top of the pizzas when they come out of the oven. This sauce is also very easy to prepare, simply blend olive oil, garlic, jalapeños to taste, and grated parmesan in a blender or mini-food processor. Same as with the tomato sauce, feel free to adjust the amount of garlic and hot peppers according to your taste.
Jalapeños are usually mild, especially if you remove the seeds and veins, so they usually give more flavor than heat. However, their heat level tends to vary from one pepper to another or from one season to another. If you want a spicier pepper, try the smaller Serrano peppers. If you want a pepper that’s less spicy, try Anaheim peppers. I baked these tortilla pizzas because right now it’s way too cold to go outside and grill, but during the summer they can be made on the grill.
These tasty thin Mexican pizzas can be made with flour tortillas or corn tortillas, you can use large tortillas or small ones– it’s all customizable. You can make a few large ones to share or everyone can choose their own toppings. For topping options, you can mix and match as you wish. Chorizo, fully cooked, is a must have for these tortilla pizzas. You can buy the fully cooked chorizo sausages and slice them thinly, or use cooked fresh chorizo.
These easy to make pizzas are also a great way to use pantry items and leftovers. Whenever we have roasted or rotisserie chicken; we usually have leftovers – not enough for a full meal, but enough to shred and use as a topping. You can also use leftover steak, just slice it thinly or leftover grilled pork/salmon/shrimp/etc. I am crazy about avocados and cilantro so I almost always add them as toppings, but after the pizzas are done baking as I prefer their taste to be very fresh. You can also use fresh basil or other herbs in place of the cilantro.
Step by preparation photos for mix and match tortilla pizzas
Spicy tomato pizza sauce
Re-fried bean sauce:
Garlic jalapeño parmesan topping sauce:
Tortilla pizza ingredients:
How to prepare tortilla pizzas:
*Disclaimer: I am working in partnership with the KRAFT brand and I am receiving compensation for my participation in this campaign. All photos, recipes, opinions and ideas are 100% my own.