Mexican Pepperoni Pizzas

Mexican Pepperoni Pizzas


"Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!"
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25 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1747 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 425 degrees F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350 degrees F.
  2. Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  3. Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  4. Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.


  • For extra flavor and texture, sprinkle 3/4 cup well drained fire roasted diced tomatoes with the pepperoni and 1/3 cup sliced green onions over the cheese.
  • Double the fun! Stack 2 pizzas on top of one another before baking the second time, and bake 8 to 9 minutes, for really unique pizzas!



Directions were perfect... got a nice texture to the tortilla. This was tasty. I used bison pepperoni