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Pizza night has never been easier!
Quick pepperoni pizza using tortillas, your oven, or your air fryer. This 10-minute tortilla pizza recipe and lunch hack gives you crispy edges and a VERY CHEESY inside. I mean… look at this ↓↓↓
Tortilla Pizza
Homemade pizza is always the best. Let’s be honest, though. Sometimes I am craving a hot pizza, but making dough takes TOO MUCH time, and if it’s just for myself, I’m not making a whole pie.
That’s why I decided to make this tortilla pizza recipe. Using a tortilla as my thin crust instead of complicated pizza dough, lots of cheese, and my favorite pepperonis, I have a simple pizza tortilla wrap ready in minutes.
Because I fold it into a triangle before I bake it, all the melted cheese and sauce stay trapped inside the layers while the edges toast up in the oven.
Nutrition and Low Carb Swaps
If you are looking up how many calories in a slice of pepperoni pizza or how many calories in pepperoni pizza from little caesars, a standard takeout slice has around 280 to 310 calories. The problem is that when I order delivery, I never stop at just one slice, so a quick meal easily turns into 600 to 900 calories of heavy dough and grease.
When you compare how many calories in a piece of pepperoni pizza from a takeout box to this recipe, this wrap is so much more filling.
Because it is folded into thick layers stuffed with ham, mushrooms, and three cheeses, it is super satisfying and I genuinely get full with just one ‘slice’.
One stuffed tortilla pizza wrap has around 430 calories and 27 grams of protein, so it is a complete meal by itself.
If I want it even lighter, I make a low carb tortilla pizza using a keto wrap and turkey pepperoni, which drops the entire wrap down to about 270 calories and still keeps me full for hours.
Ingredients
- Flour Tortillas: I use large burrito-sized flour tortillas because they fold twice without tearing. You can swap in large keto wraps for a low carb tortilla pizza option (I personally like the ones with spinach!). Do not replace them with corn tortillas or small taco wraps, because they crack when folded and cannot hold the filling.
- Pepperoni: Standard slices or ‘cup and char’ pepperoni for pizza curl up in the oven and hold little pockets of oil. Turkey pepperonis are a good swap, too.
- Cheese: You need the best tortilla with cheese, so to do it, I stir a thick-cut Italian blend (Tillamook Farmstyle) into the sauce while still warm, and layer sliced cheddar inside the fold. Sliced provolone works instead of cheddar; just never use wet fresh mozzarella cheese.
- Pizza Sauce, Ham & Mushrooms: Sautéing the mushrooms and ham first cooks off their water, and thick pizza sauce keeps the crust dry. You can swap ham for cooked sausage to make a pepperoni and sausage pizza, or skip the mushrooms, but never replace pizza sauce with watery marinara.
Note: Please see the recipe card at the bottom for the full ingredient list.
Substitutions & Add-Ins
- Tomato Sauce: If I run out of pizza sauce, I use plain canned tomato sauce instead. Since it is thinner, I simmer it in the pan for an extra minute with garlic paste and Italian herbs so it thickens before I stir in the cheese.
- Bacon: Swap the shredded ham for cooked, chopped bacon, or add it right on top of the pepperonis before folding.
- Onion & Pepper: Diced onion and sliced bell pepper are my favorite veggie add-ins when making pizza with tortillas. Just toss them into the pan with the mushrooms for 2 minutes first, so they soften and release their water before baking.
Variations
- Spicy: Add red pepper flakes to the sauce and drizzle the finished pizza tortilla wrap with hot honey… Chef’s kiss. It’s a similar flavor to my cottage cheese toast, but with extra toppings.
- Veggie Supreme: Swap the pepperoni and ham for sautéed bell peppers, onions, and black olives. A vegetarian homemade pizza ready in minutes.
- Meat Lovers: Add crumbled cooked Italian sausage to the ham layer for a loaded pepperoni and sausage pizza.
- ‘Express‘ Version: If you skip the mushrooms and just use ham and pepperoni, you don’t need sautéing. The prep time drops to 2 minutes, making it a true 12-minute recipe.
How to Make Pepperoni Pizza
Now it’s time for the fun part. This tortilla pizza recipe is easy to make; you can choose the way you cook it, and no worries, I’ll give you both the oven and air fryer tortilla pizza options below so you can tell me what works best for your kitchen.
First, I cook the sliced mushrooms in a medium pan for two minutes until their water cooks off and the pan looks dry.
Next, I toss in the ham, garlic paste, cayenne, paprika, and herbs for a minute until the garlic smells fragrant, then turn the heat down low and stir in the pizza sauce and shredded Italian cheese.
Melting the cheese right into the warm sauce turns it into a thick, scoopable paste that won’t run all over your tortilla.
How to Fold a Pizza Tortilla Wrap
When making pizza with tortillas, this two-step fold keeps all the filling tucked inside. I spread the warm cheese-sauce mix over one half of the tortilla, leaving a tiny border at the edge, and lay two slices of cheddar and my pepperonis right on top of that saucy half.
Fold the empty half of the tortilla over the filling to make a half-moon, then fold it in half again into a thick triangle slice. Top the outside with another slice of cheddar and about five more pepperoni slices.
Oven Method (Tortilla Pizza Oven)
If I am making all four wraps at once, I use the oven so they can all cook together on one baking sheet.
Place the folded wraps on the tray and bake in a preheated oven at 350°F (180°C) for 10 minutes.
You’ll know they are ready when the cheddar inside is completely melted, the top cheese is bubbling, and the folded tortilla edges look browned and toasted.
Air Fryer Method (Air Fryer Tortilla Pizza)
Because these folded triangles are wide, you can usually only fit one in the air fryer basket at a time without overlapping. It is my favorite method when I am just making lunch for myself (or my son, who loves simple food).
To make an air fryer tortilla pizza, cook one wrap at 375°F (190°C) for 6 to 8 minutes. The circulating air gets the tortilla shell extra crunchy in half the time; just check on it around the 6-minute mark so the top pepperonis don’t burn.
Recipe Tips
- Warm Cold Tortillas for 10 Seconds: If I pull the tortillas straight from the fridge or a cold pantry, the folded edges can crack when pressed into a triangle. I microwave them under a paper towel for 10 seconds first so they bend without splitting.
- Bake Seam-Side Down: When you place the folded pizza tortilla wrap on the baking tray or air fryer basket, make sure the open flap faces down. The weight of the filling seals that bottom edge shut while it cooks, so the tortilla with cheese stays locked together instead of popping open.
- Press the Top Pepperonis Into the Cheddar: Before baking, I press the top pepperonis into the outer cheddar slice. In the air fryer especially, the fan can blow loose pepperoni slices right off the wrap before the cheese has a chance to melt and grab onto them.
- Cool on a Wire Rack for 2 Minutes: Do not move the hot pizza straight onto a flat plate when it comes out of the oven. Trapped steam underneath will turn the bottom crust soft in seconds. I let mine rest on a cooling rack for 2 minutes so the bottom stays toasted and the melted cheese inside sets enough that it won’t burn your mouth.
More Pizza Recipes
One pizza recipe it’s not enough, try one of my other quick favorites next:
- Simple Tortilla Pizza: If you want a flat, open-faced base instead of a folded wrap, this quick method cooks up thin and toasted in minutes. Also, the crust is filled with cheese, so you can enjoy a cheesy taste in every bite.
- Pizza Bread with Garlic Butter: Stuffed with garlic butter, melted mozzarella, and pepperonis, I make this loaf whenever I have friends over. You can also skip the pepperoni filling and use it as common garlic bread for pizza!
- Pan Focaccia: When I want a thick, pan-baked base without kneading dough, this rosemary and olive oil version is my go-to. A few more steps, but it’s sooo worth it. It’s like being in Italy right in your kitchen.
- Smoked Salmon and Avocado Flatbread: I’m a big seafood lover and a big pizza fan. If you’re like me, you are going to DEVOUR this recipe.
FAQs
Yes, just spread a thinner layer of the cheese-sauce mix across the open tortilla, top with cheddar and pepperoni, and bake flat for 6 to 8 minutes to make a quick pepperoni flatbread. But recommend changing the tortilla to a small/medium one.
Cold tortillas stiffen up and split along the creases when folded twice. Warm your tortilla in the microwave under a damp paper towel for 10 seconds before assembling so it bends easily.
You can cook the mushroom, ham, and cheese-sauce mixture up to 2 days ahead and keep it in the fridge. When you are ready to eat, just spread the cold paste onto the tortilla, fold, top with cheese and pepperoni, and bake for an extra minute or two.
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Quick Pepperoni Pizza
Equipment
- Oven
- Air Fryer
Ingredients
- Cooking oil spray
- 10 oz shredded ham
- 7 oz brown mushrooms sliced
- 1 tbsp Italian herbs
- 1 pinch cayenne pepper
- 1 pinch smoked paprika
- 1 pinch salt and pepper
- ½ tbsp garlic paste
- 15 oz tomato and basil pizza sauce
- 4 large jumbo flour tortillas burrito size
- 2 cups Shredded cheese blend Mozzarella, Provolone, Parmesan. Tillamook Italian Blend (Farmstyle Cut)
- 8 oz cheddar cheese 12 slices
- 2.7 oz pepperoni slices Hormel original pepperoni (about half a packet, around 45 slices)
Instructions
- Heat oil spray in a medium pan. Cook mushrooms for 2 mins. Add ham, herbs, cayenne, paprika, and garlic; cook for 1 min.
- Reduce heat. Stir in pizza sauce and pizza cheese mix until well combined. Season with salt and pepper. Set aside.
- Spread ham mix on one half of a tortilla; keep it about ½ inch thick for folding.
- Place 2 cheddar cheese slices on the covering both quarters on the sauce side, and place 6 pepperoni slices on top of the cheese slices. And start folding.
- Fold the cheddar side over the sauce side (half-moon). Fold again to form a triangle (pizza slice shape).
- Place a slice of cheddar and about 5 pepperoni slices on top of the folded wrap.
- Bake until the cheese is melted and the tortilla edges crisp up. Serve hot!
Notes
Storage, Reheating, and Make Ahead
I always keep a couple of these wraps stored away for busy lunches during the week. Because the filling is cooked down into a thick paste, the tortilla holds up well without getting soggy in the fridge or freezer.- Fridge: Let leftover wraps cool completely on a wire rack so trapped steam does not soften the tortilla, then store them in an airtight container in the fridge for up to 3 days.
- Reheating: Skip the microwave so the wrap does not turn chewy. Pop it back into the oven or air fryer at 350°F (180°C) for 4 to 5 minutes until the cheese melts and the crust toasts right back up.
- Freezer: You can freeze these just like a homemade hot pockets pepperoni pizza. Assemble and fold each pizza tortilla wrap, leaving off the final cheddar and pepperoni topping on the outside so it does not stick to the foil. Wrap tightly in foil and freeze for up to 2 months. Unwrap, add the top cheese and pepperonis, and bake straight from frozen at 350°F for 15 to 18 minutes (or 10 to 12 minutes in the air fryer).
- Make Ahead: Cook the mushroom, ham, and cheesy tomato mixture up to 2 days ahead and keep it covered in the fridge. When you are ready to eat, spread the cold mixture onto your tortilla, fold, top with cheese and pepperoni, and bake for an extra minute or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
