Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Thin crust pizza fans will treasure this quick and easy technique. Simply top a tortilla with your favorite vegetables and meats and a bit of mozzarella cheese.

Source: Better Homes and Gardens


Recipe Summary

25 mins
10 mins
35 mins
2 pizzas


Ingredient Checklist


Instructions Checklist
  • Place a pizza stone on the lowest rack of the oven. Preheat oven to 450°F.

  • In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.

  • In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.

  • Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese.

  • Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.


To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.

Nutrition Facts

253 calories; fat 11g; cholesterol 25mg; saturated fat 4g; carbohydrates 24g; mono fat 3g; insoluble fiber 4g; sugars 3g; protein 14g; vitamin a 388.7IU; vitamin c 52mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.7mcg; sodium 625mg; potassium 219mg; calcium 272.6mg; iron 2mg.