Equipment Needed
- Two baking sheets
- Parchment paper or aluminum foil
- Cooking spray or olive oil
- Pastry brush (optional)
- Small bowls for toppings
- Oven mitts
Step-by-Step Instructions
I always start by preheating my oven to 400°F (200°C). This high heat is key for getting the tortillas crisp without overcooking the fillings. I line two baking sheets with parchment paper for easy cleanup—trust me, the cheese that inevitably drips is no fun to scrub off. Then, I prep my station: I warm the tortillas slightly in the microwave for about 15 seconds, just to make them more pliable so they don’t crack when I shape them. I lay them out on my counter, and in a small bowl, I mix the marinara sauce with the garlic powder and oregano. This simple step adds a huge flavor boost that makes the sauce taste truly pizzeria-quality.
Now, for the assembly line, which is my favorite part. Using a spoon or a small brush, I spread about a tablespoon of the seasoned marinara sauce onto the bottom half of each tortilla. I leave a small border around the edge to prevent major overflow. Then, I sprinkle a generous pinch of shredded mozzarella over the sauce. The cheese acts as a glue, holding the “taco” shape together. I finish by adding 3-4 slices of pepperoni on top of the cheese. I’ve tried layering the pepperoni under the cheese, but on top allows it to get a little crispy in the oven, which is far superior.
Here’s the trick to the perfect shape: I don’t fold them completely in half like a hard-shell taco. Instead, I fold just the bottom third of the tortilla up over the filling, then I roll the sides in gently to create an open-top boat or canoe shape. This structure sits flat on the baking sheet and holds all the goodness inside while letting the heat circulate to crisp the shell. I place each assembled taco seam-side down on the prepared baking sheet, giving them a little space so they aren’t touching. Just before they go in the oven, I give each one a very light spray or brush of olive oil on the exposed tortilla edges. This promotes an even, golden crispiness. (See the next page below to continue…)