This easy Caprese Tortilla Pizza comes with lots of flavours and uses tortilla wraps as a lower-carb pizza dough. An indulgent but balanced treat that is perfect to be shared.
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What is tortilla pizza?
You may have heard of flatbread pizza before. Instead of regular pizza dough, a flatbread is used as a base. With this tortilla wrap pizza, I take it up a notch by saving on calories without saving on taste.
Because as a base for this recipe, I used store-bought tortilla wraps. I usually have a package of tortillas in my fridge and use them for healthy meals. I fill them with lean protein and veggies for a balanced lunch or dinner. But for this indulgent treat, I used them to make a delicious tortilla pizza. Perfect for a healthier alternative to your regular pizza Margherita.
What is caprese?
Caprese, usually a salad, means the combination of sliced tomatoes, mozzarella and fresh basil, served with olive oil and balsamic vinegar dressing. It is a light and easy appetizer, lunch, or dinner and delicious eaten in the summertime. When buying tomatoes in season, they just have the best taste. So I strongly recommend cooking with produce in season and reap all the flavour and nutritional benefits.
Because I love something more indulgent, I turned the Italian salad into a quick and delicious tortilla pizza. Crispy tortilla meets roasted tomatoes, melted mozzarella and fresh basil. Last but not least, a drizzle of balsamic glaze makes for the ultimate flavour explosion.
Ingredients
- Tortilla wraps (small) – I use smaller taco-sized tortilla wraps (20cm / 8 inches in diameter) for this tortilla pizza recipe. You can also use regular-sized tortillas and add more of each topping.
- Mozzarella – Use fresh mozzarella balls or shredded mozzarella for this recipe. I usually opt for fresh mozzarella because I find it tastes better. As mozzarella balls contain much more moisture, try to release as much liquid as possible with your hands before slicing.
- Tomatoes – I use the tomatoes on the vine when making tortilla pizza. They add so much flavour and contain less water which is beneficial when you don’t want to cook them. You can also use cherry or grape tomatoes in this recipe.
- Garlic – Combined with olive oil, it creates a delicious base for the following toppings.
- Olive oil – The olive oil garlic mixture acts like a pizza sauce you would have on regular pizza.
- Spices – Use dried oregano and sea salt to sprinkle over the tortilla pizza before baking to add even more flavour. The red pepper flakes add some heat to this dish. You can skip the red pepper flakes if you don’t want the Caprese tortilla pizza to be spicy.
- Fresh basil – Adding herbs takes this easy tortilla wrap pizza to the next level. Use fresh basil if you can to reap all the flavour of this delicious herb.
- Balsamic glaze – The thick dark balsamic glaze adds a heavenly sweet and acidic taste to the pizza and shouldn’t be omitted. Don’t have balsamic glaze? Reduce balsamic vinegar on the stove until it thickens to the desired consistency.
See recipe card for quantities.
Instructions
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Put the baking sheet in the oven while preheating.
- Meanwhile, peel and mince the garlic. Mix the garlic with olive oil in a small bowl.
- Next, prepare the tomatoes and mozzarella. Remove the tomatoes from the vine and slice. Drain the mozzarella and pat dry, releasing as much moisture as possible. Slice them as well.
- Assemble the tortilla pizza. Transfer the flatbreads to the baking sheet and brush them with the olive oil mixed with garlic. Add the sliced mozzarella and tomatoes. Sprinkle with dried oregano and red pepper flakes (if you like it spicy).
- Bake in the oven for 15 to 20 minutes until the cheese has melted and the tortillas are crispy.
- Top with fresh basil and drizzle with balsamic glaze, if you like. Serve fresh out of the oven and enjoy.
Recipe FAQs
Want to make it healthier? Use whole-wheat tacos instead of regular ones to add more complex carbs/fibre into the dish.
Yes, you can use shredded mozzarella to make this Caprese pizza. Use one package of shredded mozzarella for 2-4 pizzas, depending on how cheesy you want it to be.
It is best to make the tortilla pizza freshly made. Store any leftovers covered in the fridge for up to 3 days. Reheat them in the oven until warmed up and crispy again.
Top tip
Try to release as much moisture as possible when gently draining the mozzarella ball to get a crispy tortilla pizza. Alternatively, you can use shredded mozzarella, which contains less liquid.
Have more questions on this recipe or want to give feedback? Leave a comment below the recipe. I will get back to you as soon as possible to answer your questions.
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Caprese Tortilla Pizza
Equipment
- baking sheet
- parchment paper
- small bowl
- spoon
Ingredients
- 2 small tortilla wraps (20cm)
- 4 tomatoes (on the vine)
- 100 g fresh mozzarella ball or grated mozzarella (3.5 oz)
- 1 teaspoon olive oil
- ½ garlic clove
- pinch of dried oregano
- pinch of red pepper flakes (optional)
- sea salt (to taste)
To serve:
- fresh basil
- balsamic glaze
Instructions
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Put the baking sheet in the oven while preheating.
- Meanwhile, peel and mince the garlic. Mix the garlic with olive oil in a small bowl.
- Remove the tomatoes from the vine and slice. Drain the mozzarella and pat dry, releasing as much moisture as possible. Slice them as well.
- Transfer the flatbreads to the baking sheet and brush them with the olive oil garlic mixture. Add the sliced mozzarella and tomatoes. Sprinkle with dried oregano and red pepper flakes (if you like it spicy).
- Bake in the oven for 15 to 20 minutes until the cheese has melted and the tortillas are crispy.
- Top with fresh basil and drizzle with balsamic glaze, if you like. Serve fresh out of the oven and enjoy.
Notes
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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