10-Minute Tortilla Pizza, Two Ways

10-Minute Tortilla Pizza, Two Ways (Vegan Option, Breakfast Option)

Sometimes you want a big, elaborate, perfect pizza – and sometimes you just want something quick and easy that takes less time to make than it does to eat.

This is what this pizza is here for. Now before the purists run after me with pitchforks screaming blasphemy, lemme just say that this is my version of an easy peasy tortilla pizza. It’s quicker and arguably healthier than most take-aways, plus can be topped with whatever you have in your fridge that needs using. Waste not, want not.

It’s a highly adaptable recipe, something I’ve made many times and every time I’ll change up the toppings. These two options are to serve more as inspiration than anything, and I really encourage you to experiment here and find your favourite combo.

10-Minute Tortilla Pizza, Two Ways (Vegan Option, Breakfast Option)

For the tortilla base, most tortillas will do. For these I used a wholemeal one as I tend to keep some in the freezer for quick meals. One of those staples that is so versatile in the kitchen!

Anyways, these tortillas are:

  • Incredibly easy to make
  • Adaptable to what you have on hand
  • A great way to use up leftovers
  • Quick and pretty much fool-proof
  • Healthy AF

So yea, let’s make them!

 

10-Minute Tortilla Pizza, Two Ways (Vegan Option, Breakfast Option)      10-Minute Tortilla Pizza, Two Ways (Vegan Option, Breakfast Option)

10-Minute Tortilla Pizza, Two Ways
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Healthy, Quick, For One
Serves: 1
Ingredients
Vegan Tortilla Pizza
  • 1 tortilla wrap
  • 2 tablespoon tomato paste
  • 1 cup leftover cooked vegetables (sweet potatoes, peppers, butternut, etc)
  • ¼ can beans (I used black)
  • Handful cherry tomatoes
Breakfast Tortilla Pizza
  • 1 tortilla wrap
  • 2 tablespoons pesto
  • ¼ can black beans
  • Handful cherry tomatoes
  • Handful spinach
  • 1 egg
To serve
  • Extra greens
  • Sliced Avocado
  • Drizzle of olive oil
  • Chilli flakes
Instructions
  1. For both!
  2. Preheat the oven to 220ºC | 430ºF.
  3. On a baking tray or pizza stone, smother the tortilla in the spread.
  4. Top with the remainging ingredients, scattering then around the tortilla pizza.
  5. Bake in the oven for 6-8 minutes, until heated through. Note - for the egg, I like the yolk runny so remove around the 6 minute mark.
  6. Remove, top with the avocado and any other extras and enjoy!
 

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