Basil Rhapsody in Red
Oven-Baked Tortilla Flatbreads with Pepperoni, Mozzarella, Pizza Sauce, and Fresh Basil
20 minutes
Serves 4
LunchItalianVegetarian
Herb's take
Inspired by classic Italian-American pizza but streamlined for speed, this lunch flatbread uses a tortilla for maximum crispiness and efficiency. You'll learn how to coax serious flavor and texture from everyday ingredients in under half an hour, plus, there's a little science behind why tortillas make such a superior shortcut crust.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F with a rack in the center. Line two baking sheets with parchment paper.
- 02Brush both sides of each tortilla lightly with olive oil and arrange them flat on the baking sheets.
- 03Spread about 3 tablespoons of pizza sauce evenly over each tortilla, leaving a 1/2-inch border.
- 04Sprinkle each tortilla with an even layer of shredded mozzarella.
- 05Top each with 6 slices of pepperoni, spacing them out for maximum coverage and crisp edges.
- 06Bake the flatbreads for 9–11 minutes, rotating the pans halfway through, until the cheese is bubbling and the tortilla edges are deep golden brown.
- 07Remove from the oven and let cool for 2 minutes so the cheese sets slightly. Scatter the basil over each flatbread and sprinkle with crushed red pepper flakes.
- 08Slice each flatbread into quarters and serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.