Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!

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Recipe Summary test

prep:
15 mins
additional:
10 mins
total:
25 mins
Servings:
5
Yield:
10 mini-pizzas
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350 degrees F.

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  • Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.

  • Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.

  • Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.

Tips

For extra flavor and texture, sprinkle 3/4 cup well drained fire roasted diced tomatoes with the pepperoni and 1/3 cup sliced green onions over the cheese.

Double the fun! Stack 2 pizzas on top of one another before baking the second time, and bake 8 to 9 minutes, for really unique pizzas!

Nutrition Facts

458 calories; protein 27.8g; carbohydrates 43g; fat 19.9g; cholesterol 79.2mg; sodium 1747.2mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
11/05/2013
Directions were perfect... got a nice texture to the tortilla. This was tasty. I used bison pepperoni Read More
(2)