Cheesy Red Pepper Tortilla Pizza
For those nights when you don't want to spend hours in the kitchen, this Cheesy Red Pepper Tortilla Pizza is a great option. With simple ingredients, such as whole wheat tortillas, roasted red and/or yellow sweet peppers, thinly sliced roma tomatoes, shredded fresh spinach, fresh mozzarella cheese, coarsely ground black pepper, and snipped fresh basil, it's a quick and delicious weeknight meal that the whole family will enjoy!
Cheesy Red Pepper Tortilla Pizza
For those nights when you don't want to spend hours in the kitchen, this Cheesy Red Pepper Tortilla Pizza is a great option. With simple ingredients, such as whole wheat tortillas, roasted red and/or yellow sweet peppers, thinly sliced roma tomatoes, shredded fresh spinach, fresh mozzarella cheese, coarsely ground black pepper, and snipped fresh basil, it's a quick and delicious weeknight meal that the whole family will enjoy!
- Carbohydrate 8.13290625 g
- Cholesterol 72.576 mg
- Fat 18.3078375 g
- Fiber 1.54556255865097 g
- Protein 28.62198375 g
- Saturated Fat 11.5062885 g
- Serving Size 1 1 Serving (237g)
- Sodium 708.2115 mg
- Sugar 6.58734369134903 g
- Trans Fat 1.0061235 g
- Calories 311 calories
Step-by-step
- Preheat oven to 425 degrees F.
- Lightly spritz the tortillas with non-stick cooking spray and add to a pizza pan or large baking sheet.
- Top the pizza with the pepper strips, tomatoes, spinach and mozzarella cheese slices.
- Season with black pepper.
- Bake for 7 to 10 minutes or until crust is crispy and cheesy is melted.
As a busy housewife, I'm always looking for ways to get dinner on the table quickly and easily. This Cheesy Red Pepper Tortilla Pizza is a lifesaver! It's so simple to make, and it's always a hit with my family.
I love that this recipe is so versatile. You can use any type of tortillas you like, and you can add any toppings you want. I usually use whole wheat tortillas and top them with roasted red peppers, tomatoes, spinach, and mozzarella cheese. But you could also add onions, mushrooms, olives, or anything else you like. I always finish it off with a sprinkle of fresh basil to give it a little extra flavor.
