Tortilla pizza with pepperoni is an ultra-easy and lightning-quick way to make pizza. Put all your toppings on top of tortilla sheets in the oven for 7-8 minutes – then it’s served. Brilliant for a quick dinner, luxury lunch or for packed lunches. Here’s a variation with ham in strips and pepperoni!

Recipe for tortilla pizza with pepperoni

Here is the recipe for tortilla pizza with pepperoni and ham in strips. I have added red pepper, but here you can use whatever vegetables you have lying around that you like best. For example, also try corn, mushrooms or onions.

INGREDIENTS

1 tortilla sheet
75g pepperoni
75 g ham in strips
a handful of grated mozzarella
1/4 bell pepper
a small dl of grated cheddar
1/2 tsp. dried oregano
Possibly. fresh basil to top with

PIZZA SAUCE

30 g tomato puree
1/2 small clove of garlic
1/2 tsp. salt and a little pepper
1/4 tsp. sugar
1 pinch of chilli powder or cayenne pepper
1 tsp. balsamic vinegar
1 tbsp. oil

HERE’S HOW YOU DO IT

• Turn on the oven at 180 degrees fan.

• Start with the pizza sauce. Mix the tomato puree with the remaining ingredients in a bowl and stir. Spread on a tortilla pizza.

• Sprinkle with grated mozzarella.

• Spread pepperoni and ham in strips on top.

• Add peppers cut into small pieces.

• Top with grated cheddar.

• Sprinkle with dried oregano.

• Bake the pizza on a baking tray lined with baking paper in the oven for 7-8 minutes.

• Top with fresh basil.

Other quick pizzas ala tortilla pizza with pepperoni

Are you looking for other quick pizzas? Below you will find links to different pizzas that don’t take much more than fifteen minutes to put together. Here there are both pizzas on tortilla pancakes and pita pizza. For example, you can mix a few types and make tortilla pizzas with different fillings for dinner. The kids certainly wouldn’t complain about getting small pita pizzas in the packed lunch either!

Tortilla Pizza with Serrano Ham: This is my personal favourite. Pizza with serrano ham and mushrooms on a tortilla pancake. Yum!

Pepperoni pita pizzas: Here’s a pizza that’s very similar to this pepperoni tortilla pizza – just with a pita bread base instead.

Pit pizza with salmon and avocado: This recipe is perhaps right on the border of what you can call pizza because it has mascarpone, salmon and avocado. Nevertheless, it is a really delicious way to eat fish.
Tortilla pizza with bresaola: Here is a slightly different variant with bresaola and whole tomatoes.
Tortilla pizza with salmon and dill dressing: This is similar to the pita pizza above with salmon, but with tomato sauce instead of mascarpone and with parmesan.

Mexican beef pops is an everyday dish that can quickly become a favourite among young and old alike. At the bottom of the Mexican dish are fried potatoes or French fries, then seasoned beef and finally fresh vegetables. Avocado, red onion, tomatoes and parsley both freshen up the dish and give extra flavor to the Mexican recipe.

Ingredients

800 g French fries
1 clove of garlic
1 tbsp. olive oil
400 g minced beef
70 g tomato paste
100 g of corn
2 tsp. Mexican spice blend
salt and pepper
50 g grated mozzarella cheese
1 avocado
1 tomato
1/2 red onion
1 avocado
2 tbsp. fresh parsley

Prep:

• Bake the fries as directed on the package until they become slightly crispy and golden on a baking sheet lined with baking paper

• Chop the onion and garlic and fry the onions in a pan with olive oil

• Add the minced beef and fry the meat until it is cooked through

• Add the tomato puree, corn and spice mixture and season with salt and pepper

• Spread the finished baked fries in an ovenproof dish and spread the meat on top

• Sprinkle the dish with mozzarella cheese and bake the dish for another 5 minutes until the cheese has melted and turned slightly golden

• Cut avocado into coarse cubes and red onion into fine cubes and sprinkle on the dish

• Finely chop the parsley and sprinkle it over the Mexican dish

Delicious crispy tortilla rolls filled with Mexican spicy vegetarian fillings, beans, lentils and rice and lots of melted cheddar. These rolls are and will be a favourite at home when it comes to Mexican. They taste insanely good, and on top of that, the purchase is super easy to make. The filling is spiced with homemade Mexican spice, but you can of course also use a taco mix or similar.

Serve them topped with delicious pineapple salsa, ice-cold sour cream and good guacamole.

If you can’t get mini tortillas, you can easily use regular large tortillas. Here I would recommend filling 6 whole tortillas and cutting them over after cooking. The filling may flow out a bit – you just push it in when they are done cooking. You can also use the filling itself as a One Pan dish topped with avocado and sour cream, – see the recipe here. Also, try my delicious version of chicken taquitos with spicy chicken.

Ingredients

12 mini wheat tortillas, 15 cm in diameter
Spray grease or oil for brushing

Filling:

150 grams of basmati rice
150 grams of green lentils
1 tin kidney or black beans, drained of moisture
1 small can of corn
1 large onion, coarsely chopped
2 cloves garlic, finely grated or pressed
3 spring onions, finely chopped (save the tops for garnish
2 large carrots, – coarsely grated
600 ml of vegetable broth
1/2 cup of good salsa, – try the recipe for this delicious tomato salsa
150 g cheddar, coarsely grated
1 tablespoon jalapenos, coarsely chopped
3 teaspoons Mexican spice or taco mix
Salt and pepper
Oil

Pineapple salsa

300 g fresh pineapple
1 avocado
1 red chilli, without seeds
2 spring onions
1 large handful of broad-leaved parsley

Topping

Sour cream
Possibly. guacamole

Here’s how you do it

Pineapple salsa

• Finely chop the chilli and broad-leaved parsley, and cut the spring onions finely.
• Cut pineapple and avocado into small pieces and mix well with the above. Keep refrigerated until served.

Fill:

• Heat a good amount of oil in a pan and sauté onions and garlic until ready.
• Add Mexican spice and sauté for a few minutes.
• Pour lentils and broth over, and simmer over medium heat, stirring, for 10-15 mins.
• Pour the rice into the mixture and let it cook for another 12 minutes, – stir along the way and add if necessary. more broth so that the dish does not boil dry, – all the moisture must, however, be absorbed when the rice is cooked.
• Stir salsa, jalapenos, grated carrot, kidney beans and finely chopped spring onions into the dish and let it heat through for 5-8 min.
• Season with salt and pepper, turn off the heat and stir in the cheddar cheese.

Tortilla rolls

• Place a piece of baking paper on a baking sheet and spray it with spray grease or grease it with oil.
• Top each tortilla with a good portion of filling. Roll the tortillas tightly and place them on the baking paper with the joint facing down, – continue until all the rolls are made.
• Spray them all with spray grease or brush them with a little oil, and bake them in a preheated oven at 220 degrees, regular oven, for approx. 15 min.

Notes:

The dish is medium strong, use if necessary. a mild salsa to get into the filling if you want it less spicy. With this portion, there may be a little filling left, – save it for a quick lunch the next day, – it tastes wonderfully heated with just a little sour cream on top.

Delicious Mexican spicy chicken fillet, grilled on rotisserie a la Taco al Pastor, served in crispy tacos with the most delicious fresh pineapple salad and avocado dressing. The meat is beautifully seasoned in the homemade marinade and then gathered on a rotisserie with onions and pineapple. The dish is super easy to make, and then it really just tastes absolutely amazing. A super meal to invite friends over for, authentic and delicious and a wonderful excuse for ice-cold Corona beer on the table.

Ingredients

1 neck step, approx. 2 kg
2 large onions, cut into rings
1 pineapple
Salt and pepper
Avocado Guac
Tomato Salsa
Sour Cream
Spring Onion

Marinade

150 g fresh pineapple
1 cup ketchup
25 ml of apple cider vinegar
2 1/2 tablespoons Mexican spice or taco spice
2 tablespoons brown sugar
1/2 red chilli, without seeds
Salt and pepper

Pineapple salad

250 g cherry tomatoes
1/4 pineapple
2 large handfuls of broad-leaved parsley, finely chopped
1 1/2 avocado
2 spring onions, finely chopped
Salt and pepper

Avocado dressing

2 ripe avocados
100 grams of sour cream 18%
1/2 lemon, the juice thereof
3 tablespoons mild olive oil
50 ml of water
1/2 teaspoon cayenne pepper, – to taste
Salt and pepper

other than that

Code strings
Crispy tacos
Possibly. 2 corn cobs, cooked on the grill
Chilli flakes to the top.

Here’s how you do it

Cut the bottom and top of the pineapple and save it to put together with the meat on the rotisserie. The rest of the pineapple is used for salad and marinade.

The marinade and the roast

• Blend pineapple together with the remaining ingredients and season with salt and pepper.
• Cut the meat into thick slices of approx. 2 cm., Put them in a dish together with the onion rings, and pour the marinade over. Distribute it so that all the meat and onions are smeared well into the marinade. Let it cool for a few hours – or more if the time is right.
• Mount the end slice of the pineapple on your rotisserie, then continue alternating with the meat and onion until all is used up. Finish with the last end slice of the pineapple and tighten it tightly. Tighten the meat tightly with a meat string so that the piece is more even and there are no pieces hanging out.
• Fry it for approx. 3 – 3 1/2 hours at 150 degrees. Note that it shrinks continuously, so you have to tighten the handles continuously during cooking, so that onions, meat and pineapple sit close together.

Pineapple salad

• Cut tomatoes, pineapple and avocado into small cubes.
• Mix it well with spring onion and parsley, give it a little salt and pepper and set aside.

Avocado dressing

• Cut the avocado into large cubes and put it in a blender / mini chopper together with cayenne pepper, sour cream, lemon and olive oil, and blend to a creamy mass.
• Now adjust the consistency with water, and add a little at a time. Used e.g. a sour cream with a lower fat content may well make the dressing thinner, and therefore it is not certain that all the water will be used.
• Season with salt and pepper, and add if necessary. additional cayenne pepper if the dressing is desired a little stronger.
• Refrigerate the dressing until it is to be served with the salad – pour it into a spray bottle.

Side dish

• Line the tacos.
• Take the meat off the rotisserie and cut it into thin strips.
• Put a layer of meat in the bottom of each taco, top with pineapple salad if necessary. grilled corn on the cob, avocado dressing, and a sprinkle of chilli flakes & spring onion.