Basil Rhapsody in Red

Oven-Baked Tortilla Flatbreads with Pepperoni, Mozzarella, Pizza Sauce, and Fresh Basil

20 minutes

Serves 4

LunchItalian

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 large flour tortillas (10-inch)
2 tbsp olive oil
3/4 cup pizza sauce
1 1/2 cups mozzarella cheese, shredded
24 slices pepperoni, thinly sliced
1/3 cup fresh basil leaves, thinly sliced (chiffonade)
1/2 tsp crushed red pepper flakes

Instructions

01
Preheat your oven to 425°F with a rack in the center. Line two baking sheets with parchment paper.
02
Brush both sides of each tortilla lightly with olive oil and arrange them flat on the baking sheets.
Herb says
The oil creates a barrier, giving you a crispy, golden crust instead of a soggy, sad disc.
03
Spread about 3 tablespoons of pizza sauce evenly over each tortilla, leaving a 1/2-inch border.
04
Sprinkle each tortilla with an even layer of shredded mozzarella.
05
Top each with 6 slices of pepperoni, spacing them out for maximum coverage and crisp edges.
06
Bake the flatbreads for 9–11 minutes, rotating the pans halfway through, until the cheese is bubbling and the tortilla edges are deep golden brown.
Herb says
Tortillas brown fast, so keep an eye out, crisp is good, charred is a crime.
07
Remove 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.
Herb says
Adding basil after baking preserves its color and aroma, instead of giving you limp green confetti.
08
Slice each flatbread into quarters and serve immediately.

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