Oven-baked Tortilla Pizzas with Pesto & Goat Cheese on flour tortillas are loaded up with sun-dried tomatoes, kalamata olives, spinach, and three kinds of cheese and take just 15 minutes to make. Fast, easy weeknight dinner, after-school snack, or party appetizer.
Delicious with Caprese Spinach and Arugula Salad or Spaghetti with Alfredo Sauce.
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You’re Going to Love These
- Crispy tortilla pizza with a cracker-thin crust and vibrant Mediterranean flavors
- Fast, easy way to make thin crust veggie pizza in just 15 minutes
- Delicious appetizer to serve with pasta, hearty soup, or a main dish salad
- Easy pizza night recipe to customize with your favorite toppings
- Perfect size so everyone gets their own pizzas
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Pesto sauce. I use store-bought pesto. You can also make your own -- here's a homemade basil pesto recipe to try.
Goat cheese. Goat cheese is perfect for tortilla pizzas -- a little goes a long way, and you don't want to overload the thin crust with too many toppings.
Sun-dried tomatoes. I use the kind that comes in a pouch, not packed in oil.
Sliced kalamata olives. Pair perfectly with the flavors on this Mediterranean pizza.
Parmesan. Use freshly shredded Parmesan if at all possible.
Tortillas. A 10” large flour tortilla creates the perfect crispy thin crust pizza. Use plain, flavored, or whole wheat tortillas.
Substitutions
- Instead of pesto, use 2-3 tablespoons of regular pizza sauce or thick marinara sauce
- Crumbled feta cheese is a great substitution for goat cheese
- Fontina, Gouda, Monterey Jack, provolone, or Swiss, or cheddar cheese are other good melty cheeses for tortilla pizzas.
- Try arugula or kale instead of spinach
- Pecorino or Asiago are great alternatives to Parmesan
- Try naan flatbread or lavash instead of tortillas. See how with my Chicken Pesto Flatbread and Lavash Pizza recipes.
Variations
This easy tortilla pizza recipe is perfect for customizing with your favorite pizza toppings. Here are some ideas!
- BBQ chicken. BBQ sauce, shredded rotisserie chicken, red onion, and mozzarella.
- Classic pepperoni. Tomato sauce, pepperoni, mozzarella.
- Fig and prosciutto. Fig jam, mozzarella, prosciutto, arugula, and Parmesan.
- Margherita. Pizza sauce, fresh mozzarella, and fresh basil.
- Vegetarian. Pizza sauce, sliced mushrooms, olives, green bell peppers, and shredded mozzarella.
How to Make Tortilla Pizzas
Prep: Place a large baking sheet in the oven. Preheat oven to 425.
Step 1: Brush olive oil on one side of the tortilla. Flip it oil-side down on a cutting board or baking pan -- something to transfer the unbaked tortilla pizza to the pan in the oven.
Step 2: Spread 1 tablespoon of pesto all the way to the edges of the tortilla.
Step 3: Place crumbles of goat cheese over the pesto. Add the sun-dried tomatoes and kalamata olives.
Step 4: Top with the mozzarella cheese, spinach, and Parmesan cheese.
Step 5: Slide tortilla onto the heated baking sheet in the oven. Bake 9-11 minutes, until edges of the tortilla begin to brown. Top with a little bit more pesto, Parmesan cheese, and red pepper flakes, if desired.
Step 6: Serve with a bowl of Tuscan Kale Soup or Air Fryer Breaded Chicken Thighs.
Expert Tips
- Customize with additional toppings, just be careful not to overload the thin tortilla crust with too many toppings or the crust won't get crispy.
- Tortilla pizzas can be prone to sogginess. Preheating the oven AND the pan makes a perfectly crispy crust.
FAQs
Any kind of flatbread makes an excellent base for pizzas like flour tortillas, naan flatbread, lavash flatbread, or pita bread. Bagel or English muffin pizzas are pretty yummy too!
Yes, the best part of this homemade tortilla pizza recipe is the cracker thin crust. If you add too many toppings, the tortilla won't get crispy -- and it'll be hard to pick up and eat!
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📖 Recipe
Tortilla Pizzas with Pesto and Goat Cheese
Ingredients
- 1 10-inch burrito tortilla
- 1 tablespoon basil pesto
- 1 tablespoon goat cheese
- 1 tablespoon sun dried tomatoes (not packed in oil)
- 1 tablespoon sliced kalamata olives
- ¼ cup mozzarella cheese
- ¼ cup roughly chopped spinach
- 1 tablespoon Parmesan cheese, shredded or grated
Instructions
- Place a baking sheet in the oven. Preheat the oven to 425.
- Brush olive oil on one side of the tortilla. Place it oil-side down on a cutting board or baking sheet --something to transfer the pizza to the oven.
- Spread 1 tablespoon of pesto all the way to the edges of the flour tortilla.
- Dot 1 tablespoon of goat cheese over the pesto, then add the sun-dried tomatoes and sliced kalamata olives.
- Top with mozzarella cheese, chopped spinach, and shredded Parmesan cheese.
- Slide the tortilla onto the heated baking sheet and bake for 9-11 minutes or until the tortilla reaches your desired crispiness.
- Finish with a few dollops of pesto and a sprinkle of Parmesan cheese, if you like.
Video
Notes
- Customize with additional toppings, just be careful not to overload the thin tortilla crust with too many toppings or the crust won't get crispy.
- Tortilla pizzas can be prone to sogginess. Preheating the oven AND the pan makes a perfectly crispy crust.
Who knew you could have an entire pizza to yourself for just over 400 calories. The thin crispy crust, just the right amount of pesto and cheeses make you feel like you are indulging without the guilt. Delicious! And, my first experience with goat cheese at almost 50 years of age. Definitely a new favorite.
Hi, Leah! Thank you for your nice note :). Isn't it fun to get to have a WHOLE pizza to yourself? I'm so glad you got to try goat cheese for the first time and loved it! It definitely adds a ton of flavor, which is the trick to making a pizza with just a few ingredients work -- they all have to carry their weight. Thanks, again, Leah, for trying this out and sharing your comments, it means so much to me!