In Pizza We Crust | Tortilla Pizza Cups.

Well here’s a golden oldie dug out from the depths of the CKC vaults. It’s a staple in my kitchen, A STAPLE I tell you. When you’re lazy, hungry and going through a ‘wrap’ phase, this is perfect. It’s good for snacks, gatherings and even last minute, thrown together meals that look fancier and more well thought out than they actually are. Pizza. Pizza fixes everything. Who needs support from IRL humans when you have pizza and internet fandoms?

pizza-love_ckcI originally saw a picture of the little pizzas floating about on Twitter donkeys ago and, whilst I am clueless to who came up with the idea, this is my version. There’s no real measurements just eyeballing everything. It’s all done in blobs and pinches my friends, how easy could it get?

Now, you are free to use whatever toppings you fancy. Me? I used some mozzarella and some bacon, a bit of cheddar and a bit of sweetcorn.

To make around X6 basic margarita pizza cups you will need:

X1 large wrap (wholemeal if your feeling all healthy and grainy.)

Tomato puree

Dried oregano (this gives it that ‘fresh from the local Italian’ taste.)

Dried garlic granules

Dried onion granules

Mozzarella (or grated cheddar. Whatever floats your dairy/non dairy boat.)

You’ll also need a muffin tin and a round biscuit cutter that will give you circles slightly bigger than the holes in your muffin tin.


1. Cut the tortillas into circles.

1) Cut your tortilla into circles, as many a you can.

2. Put a blob of tomato puree into the centre and spread, leaving a small edge for the 'crust'. Sprinkle with a little granulated garlic & dried oregano (or whichever herbs you want).

2) Put a blob of tomato puree in the centre of each tortilla circle, spreading it out evenly and leaving a little gap around the edge for the ‘crust’. Sprinkle with a pinch of oregano, granulated garlic and onion. Remember that a little goes a long way, you don’t want it too strong.

3. Place over the holes in a muffin tin so they will dip down. (They sometimes collapse, so cutting them to fit is also an option. You could also try baking them on a flat baking tray too).

3) Place a pizza base over each of the holes in your muffin tin, making sure that the edges cover the edges of each hole. This allows the base to dimple down under the weight of the toppings without sticking to the pan. If a pizza cup slips or falls during baking, don’t worry, it’s not a big deal.

4. Put on your desired toppings, but bare in mind how small your base is. For these I used grated cheddar, mozzarella, sweetcorn and pre-cooked bacon. Put in a preheated oven on 180° c (fan) and cook until golden brown.

4) Add any desired toppings. For margarita, I added some shredded mozzarella, but grated cheddar is also a good choice. The other toppings I added to the ones pictured above is a teaspoon of sweetcorn or a few squares of chopped, pre-cooked bacon (it’s safer to pre-cook any meat you want to use because lurgees.)

5) Cook in a pre-heated oven on 180° c (fan, 200° c otherwise) until golden brown. I’d give it about 8 – 10 minutes, but keep an eye out, it might change dependent on your ingredients/oven/size of pizzas, cutters and/or muffin tin.

Then just devour. They might be dainty, but you don’t have to be. These things NEVER last long in my company. (That’s why there’s no photo. Sorry, not sorry.)

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