Pepperoni Pizza Tacos with Mozzarella and Basil (Print version)
Crisp tortillas filled with pizza sauce, mozzarella, pepperoni, Parmesan, and fresh basil for a fast pizza-night taco.
# Ingredients:
For the taco shells
01 -
8 small flour tortillas, 6-inch size
02 -
1 tablespoon olive oil, for brushing
For the filling
03 -
3/4 cup (180 ml) thick pizza sauce, plus more for dipping
04 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
05 -
24-32 pepperoni slices, about 3 oz (85 g)
06 -
1/3 cup (30 g) grated Parmesan cheese
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon crushed red pepper flakes, optional
For finishing
10 -
1/3 cup fresh basil leaves, torn
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
Brush tortillas lightly with olive oil on both sides. Drape them over two oven rack bars or place them between inverted muffin cups. Bake for 5-6 minutes until lightly crisp but still flexible.
03 -
Place the toasted shells on the baking sheet. Spread about 1 1/2 tablespoons pizza sauce inside each shell, then add mozzarella.
04 -
Tuck 3-4 pepperoni slices into each taco. Sprinkle with Parmesan, oregano, garlic powder, and crushed red pepper flakes if using.
05 -
Stand the tacos close together and bake for 8-10 minutes, until the mozzarella is melted and the pepperoni edges are glossy and slightly crisp.
06 -
Let the tacos rest for 2 minutes. Add torn fresh basil and serve hot with extra warm pizza sauce for dipping.
# Good to know:
01 -
Best served hot, right after baking.
02 -
Use thick pizza sauce so the shells stay crisp.
03 -
Recipe makes 8 small tacos, about 4 servings.