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.
Servings 1 - 2 tortilla pizzas per person
- Large or medium sized tortillas flour or corn – based on your preference
Spicy tomato pizza sauce (for ~4 cups of sauce):
- 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
Refried bean tortilla pizza sauce (for ~3 cups of sauce):
- 1 15oz can refried beans
- ~1 cup of the above spicy tomato pizza sauce add more or less to taste
Garlic jalapeño parmesan topping sauce (for ~1 cup of sauce):
- 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
Tortilla pizza toppings, mix and match as you wish:
- Grated mozzarella cheese
- Grated parmesan cheese
- Queso fresco cotija cheese, goat cheese, etc
Meat and seafood pizza topping options:
- Fully cooked chorizo
- Shredded cooked chicken
- Cooked shrimp or prawns peeled
- Leftover grilled steak or pork slices
- Shredded cooked turkey
- Fried eggs
Veggie topping options, mix and match as you wish:
- 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
For the spicy tomato pizza sauce (make ahead):
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.
For the refried bean tortilla pizza sauce (make ahead):
For the garlic jalapeño parmesan topping sauce (make ahead):
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.
For the tortilla pizza preparation and assembly:
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.