Best 6 Salsa Tortilla Pizza Recipes

LOADED TORTILLA BREAKFAST PIZZA RECIPE

Steps:

• Preheat the oven to 350°. Place the tortillas on a large baking sheet, one on top of the other, to make two double stacks.
• Spread a half cup of salsa onto each tortilla stack. Make a small well in the center of each pizza and then crack an egg into each one. Season each egg with salt and pepper. Sprinkle the grated cheese on top of the salsa, dividing it equally between the two pizzas.
• Bake on the center rack of the preheated oven for 10 to 12 minutes; until the egg white just begin to turn opaque.
• Meanwhile, heat the olive oil in a cast iron skillet over medium high heat until the oil is shimmering. Add the cherry tomatoes and let cook for 1 to 2 minutes, until blistered. Turn off the heat source and use a pot holder to shake the pan and turn the tomatoes. Continue to cook with the heat off for another minute or two, until wrinkled and soft.
• Once the egg whites are starting to set, switch the oven setting to broil for 1 to 3 minutes, until the cheese is bubbly, the egg whites are set and the yolks are cooked to your liking.
• Top the breakfast pizzas with the blistered tomatoes, avocado slices, cilantro leaves, crumbled cotija cheese, and any other optional toppings. Serve hot.

TACO PIZZA AL PASTOR WITH TOMATILLO SALSA

Steps:

• To the carafe of a blender, add the pineapple juice, vinegar, oregano, paprika, salt, cumin, black pepper, cloves, garlic and guajillo chiles and blend until smooth. Transfer the marinade to a bowl and add the pork. Cover and refrigerate for 4 hours and up to overnight.
• Preheat the oven with a pizza stone to 500 degrees F.
• When ready to cook, heat a grill pan over medium-high heat and brush with olive oil. Remove the pork from the marinade. Grill the pork, flipping once to ensure even cooking, until grill marks appear, about 7 minutes total; set aside. Grill the pineapple rings until grill marks appear, a minute or two on each side. Roughly chop the pineapple and set aside.
• Flour a work surface and roll the pizza dough out into a large circle about 1/4 inch thick. Transfer the pizza to a pizza peel lined with parchment paper. Cover the pizza with about 6 tablespoons Tomatillo Salsa, leaving a 1/4-inch border. Then evenly layer on the pork, grilled pineapple, 4 ounces of the queso fresco and the Oaxaca cheese.
• Slide the pizza with the parchment onto the pizza stone. Bake until the cheese is melted and the crust is golden, 7 to 10 minutes. Garnish with the cilantro, onion and remaining 2 ounces queso fresco. Serve with lime wedges. Enjoy!
• Heat a grill pan over medium-high heat. Add the tomatillos, garlic, jalapeno and onion and grill until charred on all sides, 8 to 10 minutes.
• Transfer the grilled veggies to the carafe of a blender. Add the lime juice, cilantro, vinegar and some salt and pulse to the desired level of chunkiness. Taste and season as necessary. Use as sauce for pizza and serve the rest on the side with chips.

EASY TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

EASY MEXICAN PIZZA

Steps:

• Pre-heat the oven to 400°F. Line a baking sheet with foil or use a pizza pan. Place the tortillas on the pan and warm them in the oven for 3 minutes.
• While the tortillas are cooking, heat the beans in a small sauce pan over medium-low heat for 2 to 3 minutes. Stir in 3 Tablespoons of salsa, taco seasoning and salt. Add more salt and pepper to taste.
• Remove tortillas from the oven and spread the beans onto the top side of 5 tortillas. Sprinkle with cheese, add meat if desired and then top with another tortilla. Spread salsa on top of the tortilla and then add cheese. Bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
• Top with fresh ingredients such as tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro and then cut into 4 slices.

TORTILLA PIZZA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the passata, garlic, olive oil, herbs and season well. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

CORN TORTILLA PIZZAS

Steps:

• In a skillet over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. In a bowl, combine tomato paste and water until blended; add salsa. Stir into meat mixture. Stir in the corn, tomatoes, olives and seasonings. , Place tortillas on ungreased baking sheets. Spread each with 1/4 cup meat mixture to within 1/2 in. of edge and sprinkle with 1/4 cup of cheese. , Bake at 375° for 5-7 minutes or until the cheese is melted.