Individual Tuna Pizza

Flour tortillas make surprisingly good pizza crusts when you pre-bake them for a few minutes first. That initial crisp gives the tortilla enough structure to hold toppings without going soggy, and the thin base means these individual pizzas cook through in under 10 minutes.

Canned tuna as a pizza topping might sound unusual if you haven’t tried it, but it’s a staple on pizzas across Europe, especially in France and Italy. The mild, flaky fish works well with pizza sauce and melted mozzarella, and it adds a serious protein boost that pepperoni can’t match.

Spreading the sauce to within half an inch of the edge keeps the border clean and crisp. That dry tortilla rim acts like a traditional pizza crust you can grab without getting sauce on your fingers. Load the toppings in the center where the sauce is.

Kitchen Tips

• Pre-bake the tortilla for a full 5 minutes before adding toppings. Skipping this step leaves you with a floppy, steamy base that can’t support anything.
• Drain the canned tuna well and break it into small chunks. Wet tuna makes the pizza watery and prevents the mozzarella from browning.
• Arrange the bell pepper half-rings on top of the cheese so they char slightly in the oven. Buried under cheese, they just steam.
• Use a small baking sheet or place directly on the oven rack for the crispiest bottom.

Variations

• Add sliced black olives and capers for a Nicoise-style tuna pizza.
• Swap pizza sauce for pesto and add sun-dried tomatoes for an Italian-Mediterranean mashup.
• Use whole wheat tortillas for a nuttier, higher-fiber crust.