A 6-inch flour tortilla is the ‘crust’ for this no-bake pizza which is topped with marinara, mozzarella cheese, and mini pepperoni. It’s kid-friendly and probably the easiest, quickest lunch I have ever made.
I made this pizza after digging through my refrigerator and determining which things were nearing their expiration date. Not so elegant, I know. Cooking for just two people often means that I have extra everything in my fridge. I always seem to have extra marinara sauce, usually from this meatloaf. Do you find yourself in this situation, too?
Now that my husband needs to eat gluten-free, I hardly ever buy flour tortillas anymore. When I do, I always seem to be throwing them away before I can finish them. Now that I know how easy these little pizzas are, I think I will be throwing away a few less tortillas!
I used a cast-iron skillet for this pizza, but any skillet will do.
These pizzas really could not be easier, just heat the tortilla up in a dry skillet and put on your toppings. These are so adaptable that you could really throw on anything, like leftover veggies or shredded chicken.
Cover with a small pot lid (it doesn’t need to fit over the skillet, just over the pizza itself) and in a few minutes, your pizza is done.
The tortilla gets nice and crunchy on the bottom.
If you wanted to make the cheese and toppings crispy, you could stick these under your broiler for a minute or two, but who wants to turn on the oven in the summer? Not me!
- 1 6-inch flour tortilla
- 1-2 tbsp marinara sauce
- 2 tbsp shredded mozzarella cheese
- Mini pepperoni, for topping
- Dash of dried Italian herb blend or dried basil (optional)
- Place tortilla in a dry skillet over medium-high heat. After one minute, flip tortilla.
- Top with sauce, cheese, pepperoni and optional herbs.
- After two minutes, cover with small pot lid and turn heat down to low.
- After two additional minutes, or until cheese is melted through, remove pizza.
- Cut and serve.