Tortilla Pizzas with Pesto & Goat Cheese come together with simple ingredients in about 15 minutes. A flour tortilla layered with pesto, sun dried tomatoes, kalamata olives, spinach, goat cheese, mozzarella, and Parmesan cheese makes pizza night super easy and extra flavorful.
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Easy dinner idea. This easy tortilla pizza recipe takes just a few minutes to assemble and about 10 minutes to bake for that sudden pizza craving, after school snacks, or an easy weeknight dinner the whole family will love.
Cracker-thin crust. If you love a thin-crust pizza, there’s no easier way to achieve that super thin cracker crust than with tortilla pizzas. Bake them until the tortillas are golden brown and crispy and you’ll be rewarded with a light and crispy crust.
Low carb pizza. If you're counting carbs, or just aren't a fan of a thick pizza crust, tortilla pizzas just might have your name all over them. The super thin crust is a lower carb alternative to a thick pizza dough crust -- and lets you get straight to the toppings, where all the good stuff is anyway.
Full of flavor. What this pizza may be lacking in carbs it fully makes up for in flavor. Pesto, sun dried tomatoes, kalamata olives, and goat cheese pack a ton of tastiness into every bite.
Pizza without tomato sauce. If you really want your pizza toppings to shine, a tortilla pizza without marinara sauce puts the spotlight on the toppings, which are really the stars of the show, IMO.
Do your own thang. This easy recipe for tortilla pizza is really less of a recipe and more of a general guideline so you can create and bake your own pizza creations with all of your favorite toppings. You can even create a make-your-own tortilla pizza bar with a variety of flour tortillas, sauces, and toppings for an easy meal even a picky eater will love.
Pesto. I used straight up classic pesto with basil, olive oil, garlic, pine nuts, and Parmesan. But there are so many wonderful pestos out there like sun dried tomato or kale pesto. Of course, if you have a homemade supply from your bountiful basil plants this summer, that will always be the best. I also dotted some pesto on after it came out of the oven for a little more brightness.
Goat cheese. Goat cheese is packed with tangy flavor, so a little goes a long way. I used a log of goat cheese, but crumbles work, too! If you want to substitute feta, it won’t melt quite the same as goat cheese, but will bring a lot of flavor to your tortilla pizza.
Sun dried tomatoes. I used the sun dried tomatoes that come in a pouch, not packed in oil.
Kalamata olives. Kalamata olives just seemed to be the natural choice to go with all of these rich Mediterranean flavors. But black olives or any olives will do.
Mozzarella. Mozzarella brings more cheesy goodness to a pizza than any other cheese I know. Other good melting cheeses for your tortilla pizza are cheddar, fontina, Gouda, Monterey Jack, provolone, or Swiss.
Spinach. If you’re not a lover of spinach, or you’re fresh out, you can use kale or arugula instead. Or if you aren’t a fan of cooked greens on your pizza, you can add them right when it comes out of the oven. And if that’s the case, I’d use about a cup and toss it in a balsamic vinaigrette and make a whole salad pizza situation out of it.
Parmesan. We’re talking 100% real Parmesan, not the powdery stuff in the green tube. It adds a nutty flavor to the pizza. I like to put a little on before baking and a little on right after it comes out of the oven. You can swap it for Pecorino, Asiago, or any hard cheese you love.
Tortillas. A 10” large flour tortilla will produce that crispy crust you’re after. You can use whole wheat tortillas, or any of those flavored tortillas like sun dried tomato or spinach— like the ones I used in these chicken cranberry salad pinwheels.
Preheat the oven to 425 and place a large baking sheet in the oven to preheat, as well.
Brush olive oil on the bottom of the tortilla. Flip it over and place it on a cutting board, another baking sheet, or a piece of parchment paper -- you'll need something to transfer the tortilla pizza to and from the oven, since your baking sheet is preheating.
Start adding your toppings.
Spread 1 tablespoon of pesto on top of each tortilla — be sure to spread it all the way to the edges.
Dot 1 tablespoon of goat cheese over the pesto, then the sun dried tomatoes and sliced kalamata olives.
Sprinkle ¼ cup of mozzarella cheese, then add the chopped spinach. Finish with a tablespoon of shredded Parmesan cheese.
Slide the tortilla onto the heated baking sheet and bake for 9-11 minutes or until the edges of the tortilla begin to brown -- or the tortilla reaches your desired crispiness.
Finish with a few dollops of pesto and a sprinkle of Parmesan cheese, if you like.
You can make tortilla pizzas the entree, served with a side salad, or cut them small and serve them as a fun appetizer with a hearty main.
Easy does it on the toppings. This thin tortilla can only take so many toppings. It’s tempting to pile ‘em on, but use a light touch — a little will go a lot further than you may think. So, if you’re using a few different types of toppings, you may only need a tablespoon (or even less!) of each one.
Preheat the oven AND the pan. This easy pizza bakes up fast and crispy thanks to a hot oven and a hot pan to crisp up that crust.
Finish with more flavor. Just because the pizza is done doesn’t mean you have to be done adding flavor. Give your pizza a big ta-da with a few drizzles of pesto, a sprinkle of cheese, or a dash of red pepper flakes.
Favorite pizza topping combinations
There is no limit to what you can create! Here are a few flavor combos to spark ideas for your own personal pizza creation.
Barbecue chicken. Barbecue sauce, shredded rotisserie chicken, red onion, and mozzarella.
Classic pepperoni. Tomato sauce, pepperoni, mozzarella.
Fig and prosciutto. Fig jam, mozzarella, prosciutto, arugula, and Parmesan.
Bacon and mushroom. Crispy bacon, sauteed mushrooms and onions, white cheddar.
Margarita. Pizza sauce, fresh mozzarella, and fresh basil.
Vegetarian. Pizza sauce, sliced mushrooms, olives, green bell peppers, and shredded mozzarella.
3-cheese. Pizza sauce, mozzarella, parmesan cheese, and fontina.
Hawaiian. Pizza sauce, Canadian bacon, fresh pineapple, and shredded mozzarella.
What to serve with Tortilla Pizzas
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Tortilla Pizzas with Pesto & Goat Cheese
- 1 10-inch burrito tortilla
- 1 tablespoon 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 spinach
- 1 tablespoon Parmesan cheese
- Preheat the oven to 425 and place a baking sheet in the oven to preheat, as well.
- Brush olive oil on the bottom of the tortilla. Flip it over and start adding your toppings.
- Spread 1 tablespoon of pesto on each flour tortilla — be sure to spread it all the way to the edges.
- Dot 1 tablespoon of goat cheese over the pesto, then the sun dried tomatoes and sliced kalamata olives.
- Sprinkle ¼ cup of mozzarella cheese, then add the chopped spinach. Finish with a tablespoon of 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.