Delicate mini pizzas based on tortillas – a quick, spring snack perfect for gatherings and parties. The tortilla base becomes crispy in the oven, while seasonal asparagus, cherry tomatoes, and red bell pepper add freshness. The dish is vegetarian, easy to modify (you can add arugula or parmesan), and looks great as a colorful appetizer. Serve hot straight from the oven, garnished with fresh basil.
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Preheat the oven to 220°C (top-bottom) — it’s important that the temperature is reached before placing the mini pizzas in. Prepare a large baking tray and line it with baking paper.
Wash the vegetables. Snap the asparagus at the end: hold the stalk in your hand and bend it — it will naturally break at the point of the tough part. Cut off the tough ends (about 2-3 cm) and cut the stalks into 3-4 cm pieces. Cut the cherry tomatoes in half. Cut the bell pepper, remove the seeds, and slice it into thin strips. Peel the onion and slice it into thin half-rings. Finely chop the garlic or press it through a garlic press.
Spread the tortillas on the prepared baking sheet, leaving small gaps between them. Evenly spread about 25 ml of passata on each tortilla (use a spoon) and distribute it in the center, leaving about 1.5 cm of edges free from sauce so that the tortilla becomes crispy.
Spread pieces of mozzarella on the sauce (tear with your fingers or lay out slices), then arrange the vegetables: pieces of asparagus, halved cherry tomatoes, strips of bell pepper, and thin half-rings of onion. Sprinkle lightly with chopped garlic, season with a pinch of salt and a bit of pepper. Drizzle the edges and top with olive oil (about 1 teaspoon per pizza).
Place the baking tray in the preheated oven on the middle rack. Bake for 8–10 minutes at 220°C until the edges of the tortilla become golden and crispy, and the mozzarella melts and starts to bubble lightly and turn a light golden color. If you are using thick asparagus, check if their ends are soft - you can bake for an additional 1–2 minutes.
Remove the baking tray from the oven and wait 1–2 minutes. Sprinkle each mini pizza with fresh basil leaves, optionally with a spoonful of arugula and grated Parmesan (optional). Cut in half if you want to make it easier to eat at the party.
Mini pizzas on tortillas are a quick alternative to traditional pizza: the idea comes from the desire to use a ready-made flatbread as a base and is popular at home parties and picnics.
Serve hot, preferably on a wooden board or a large platter. Arrange cut in half so guests can easily reach. For drinks, I recommend a light white wine or cold beer. For children, serve without arugula and with more mozzarella.
Store the baked mini pizzas in the refrigerator for up to 24 hours in an airtight container. To reheat: place in an oven preheated to 200°C for 3–5 minutes or on a skillet with a lid for 2–3 minutes to restore the crispness of the crusts. I do not recommend using a microwave — it will make them soft.
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