Easy Tortilla Pizzas with Pepperoni Chickpeas.
These tortilla pizzas with pepperoni chickpeas are so easy and so quick to make. They have tons of texture, are incredibly flavorful and super satisfying too. Perfect for a quick lunch or dinner!
I live for a good 20 minute dinner.
Ohhhh my GOSH.
Say hello to my new favorite meal.
Lunch, dinner, heck I’d eat the leftovers for breakfast.
This is my new obsession. I mean, major obsession.
I guess it isn’t so NEW. Like many, I used to make tortilla pizzas back in high school. You know, along with my microwaved nacho days. And microwaved cheese quesadilla days. Let’s just say we went through a ton of tortillas and cheese in our house!
Back then, my tortilla pizzas were boring. Cheese, sauce, toss in the microwave. Boom, that’s it. Eventually, I learned that throwing the tortilla in the oven was a much better (crispier!) idea. And that different toppings made it taste, well… different. Each time.
Who would have thought?
SO let’s talk about the chickpeas. I came across these pepperoni chickpeas here, I think they were actually first in Delicious magazine. I was so intrigued. And I had to make them!
As a huge lover of chickpeas in general, and an even bigger lover of roasted, crispy chickpeas, these were made for me.
Oddly enough, I am NOT a huge pepperoni fan, but I can be swayed. Especially if the pepperoni is super crispy and crunchy.
I made my own little spice mix for the chickpeas – the best that I thought would mimic pepperoni flavor. Lots of smoked paprika, some minced onion and garlic. I will say that these will be even more pepperoni-ish if you use fennel seeds. I loathe fennel seeds. They are up there with raw celery as a few ingredients that I wish would take a long walk off a short pier. Not.a.fan. So I skipped it! But you could add them. I won’t tell.
The other move I made with the chickpeas: toasting them in a skillet until crispy. I did this because I love crispy chickpeas so much AND because I wanted to activate some of those spices with a little heat. You probably could skip this is you want to be low maintenance. You could just toss the chickpeas with the spices and throw them right on your tortilla. Then this would be, like, a 12 minute recipe. FAST!
I don’t know if I can adequately explain how much I love this. It’s so simple, but very flavorful. There is lots of texture, which is a must for me. The tortilla gets fabulously crisp and crunchy.
I like to do a very thin layer of sauce. A sprinkle of cheese. The pepperoni chickpeas, some crushed red pepper, a little parmesan.
The best part is that these are really customizable. You can use pesto or marinara. You could use another kind of cheese too! Any size tortilla works – depending on how much you want to eat or how many you’re serving. You can use any tortilla too! I’ve used traditional flour, whole wheat and even the almond flour tortillas.
In the directions below I’m going to use burrito sized tortillas, but you can easily switch sizes or scale these down. Or up!
I also LOVE this for lunch. If you happen to still be working from home, it’s very easy to throw together. You can season the chickpeas ahead of time and store them in the fridge. Assemble your tortilla in 5 minutes, bake it for 10, and it’s ready.
It is incredibly satisfying. Lots of staying power with this one!
These are so super dreamy, please try them TODAY.
Tortilla Pizzas with Pepperoni Chickpeas
Tortilla Pizzas with Pepperoni Chickpeas
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon minced onion
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes, plus more for serving
- ¼ teaspoon dried oregano
- kosher salt and pepper
- 2 burrito size flour tortillas
- 1 cup marinara sauce
- 1 cup grated mozzarella cheese, or an italian blend/provolone/etc
- finely grated parmesan cheese, for sprinkling
- chopped fresh basil or parsley, for sprinkling
- Preheat the oven to 425 degrees F.
- Drain and rinse the chickpeas and place them on a towel. Pat them dry and remove any excess skins. Put the chickpeas in a bowl and drizzle with 1 tablespoon of olive oil. Stir together the paprika, minced onion, garlic powder, pepper flakes, oregano, and a pinch of salt and pepper. Sprinkle all over the chickpeas and toss well.
- Heat the other tablespoon of olive oil in a nonstick skillet over medium heat. Add the chickpeas and let them get crispy for 5 minutes, tossing a few times as the cook. Remove from the heat.
- Spray a baking sheet with olive oil spray. I find this helps the bottom of the tortilla crisp up.
- Place the tortillas on the baking sheet. Spray them lightly with the olive oil spray.
- Spread the marinara on the tortillas (I divide it evenly, ½ cup each), leaving a ½ inch border on the edges. Sprinkle all over with the cheese. Top with the chickpeas.
- Bake the tortillas for 10 to 12 minutes, or until the edges are golden brown and the cheese is melted. Remove from the oven and sprinkle with parmesan, crushed red pepper flakes and fresh herbs. Slice and serve!
Seriously a daily craving.