If you’ve ever had trouble deciding between pizza and tacos, why not have both? Pizza Pepperoni Tacos combine the cheesy, saucy goodness of classic pepperoni pizza with the crispy shell and handheld charm of tacos. It’s a playful, flavor-packed dish that’s quick to make and even quicker to disappear. The first time I made these, I brushed the taco shells with garlic butter before baking—and it gave them that irresistible, pizzeria-style taste. These tacos are perfect for weeknight dinners, game-day spreads, or anytime you want something fun and indulgent that everyone will love.
Why You’ll Love This Recipe
This recipe takes two iconic comfort foods and merges them into one unforgettable bite. You get the crispness of a taco shell, the melty cheese of pizza, and the spicy, savory punch of pepperoni—all in one easy-to-hold taco. They’re customizable, kid-friendly, and ready in under 30 minutes. Whether you’re serving them for a casual family dinner or a fun party snack, these Pizza Pepperoni Tacos will be a guaranteed hit at the table.
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Pizza Pepperoni Tacos: A Fun Fusion of Two All-Time Favorites
- Total Time: 20 mins
- Yield: 8 tacos
- Diet: Halal
Description
A fun fusion of pizza and tacos — these Pepperoni Pizza Tacos feature crispy tortillas filled with marinara, melty mozzarella, and zesty pepperoni, baked to perfection for a handheld twist on classic pizza night.
Ingredients
- 8 small flour tortillas
- 1 cup marinara or pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 24 slices pepperoni
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1 tbsp olive oil (for brushing)
- Crushed red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Warm tortillas slightly in the microwave or on a skillet to make them pliable.
- Spread a spoonful of marinara sauce over half of each tortilla.
- Sprinkle mozzarella cheese and arrange 3 pepperoni slices on top.
- Fold each tortilla in half to create a taco shape and place them on a baking sheet lined with parchment paper.
- Lightly brush the tops with olive oil and sprinkle with oregano and garlic powder.
- Bake for 8–10 minutes, flipping halfway, until the tortillas are golden and the cheese is melted.
- Remove from oven, garnish with fresh basil or parsley, and serve hot with extra pizza sauce for dipping.
Notes
- For extra crispiness, bake on a wire rack set over the baking sheet.
- Add your favorite pizza toppings — like olives, mushrooms, or bell peppers — before folding.
- Great for parties, kids’ meals, or movie-night snacks!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Snack
- Method: Baking
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Small Flour or Corn Tortillas
The taco base—use flour for a softer, chewier texture or corn for a crispier shell. Warm them slightly to make folding easier.
Pizza Sauce
A rich, tangy sauce that brings all the classic pizza flavor. Use your favorite store-bought version or make your own with tomato paste, garlic, and herbs.
Shredded Mozzarella Cheese
The key to that perfect cheese pull. You can also mix in provolone or cheddar for extra flavor.
Pepperoni Slices
The star topping! Choose mini pepperoni for easier layering or regular slices for a traditional look.
Butter
Melted butter brushed on the tortillas gives them a golden, crisp finish.
Garlic Powder and Italian Seasoning
Add pizzeria flavor to the shells—your kitchen will smell incredible while they bake.
Parmesan Cheese
Sprinkled on top for a savory, slightly nutty finish.
Fresh Basil or Parsley
Adds color and freshness to the final dish.
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of each tortilla lightly with melted butter. Sprinkle with garlic powder and Italian seasoning.
- Place the tortillas on the baking sheet and bake for 3–4 minutes, just until warm and slightly pliable.
- Spread a spoonful of pizza sauce in the center of each tortilla.
- Add a generous layer of shredded mozzarella and top with pepperoni slices.
- Fold the tortilla in half to form a taco shape. Use a rack or foil balls to help them hold their shape while baking.
- Bake for 8–10 minutes, or until the cheese is melted and the edges are golden and crispy.
- Sprinkle with Parmesan and fresh basil before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Makes 6 tacos.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Storage/reheating
These tacos are best enjoyed fresh, but you can store leftovers in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 5–6 minutes until the shells crisp up again. Avoid microwaving, as it will make the shells soggy.
Variations and Customizations
Supreme Pizza Tacos
Add cooked sausage, bell peppers, mushrooms, and onions for a loaded pizza flavor.
BBQ Chicken Tacos
Swap pepperoni for shredded BBQ chicken and use BBQ sauce instead of pizza sauce.
Hawaiian Tacos
Top with ham, pineapple, and mozzarella for a sweet-and-savory twist.
Veggie Lover’s Tacos
Add spinach, olives, roasted peppers, and artichokes for a colorful vegetarian option.
Cheesy Garlic Bread Tacos
Add extra mozzarella and brush the shells with garlic butter before baking for a cheesy crust.
Spicy Pepperoni Tacos
Add sliced jalapeños or a drizzle of hot honey for a fiery upgrade.
Breakfast Pizza Tacos
Fill with scrambled eggs, bacon, and cheese, then drizzle with pizza sauce.
Vegan Version
Use dairy-free cheese, vegan pepperoni, and olive oil instead of butter.
FAQs
1. Can I use hard taco shells instead of tortillas?
Yes, hard shells work perfectly—just fill them after warming to keep them crispy.
2. What’s the best cheese for pizza tacos?
Mozzarella melts best, but provolone, cheddar, or Monterey Jack are great alternatives.
3. Can I use tortilla wraps instead of small tacos?
Yes, just cut them in half for smaller portions or make large “pizza quesadillas.”
4. Can I make these in an air fryer?
Absolutely! Air fry at 375°F for 5–6 minutes until crispy and melted.
5. How can I prevent soggy shells?
Pre-bake the tortillas slightly before adding sauce and cheese.
6. Can I make them ahead?
Assemble in advance, refrigerate, and bake right before serving for best results.
7. Can I use different sauces?
Yes, Alfredo, pesto, or spicy marinara all make fun variations.
8. Are these tacos kid-friendly?
Definitely—kids love the fun shape and cheesy flavor.
9. Can I add meat other than pepperoni?
Ground beef, sausage, or shredded chicken all work great.
10. What side dishes go well with them?
Serve with Caesar salad, garlic knots, or roasted vegetables.
Conclusion
Pizza Pepperoni Tacos are the ultimate comfort food mashup—crispy, cheesy, and packed with everything you love about pizza in taco form. They’re fun to make, easy to customize, and perfect for sharing. Whether you’re feeding a crowd or looking for a creative dinner idea, these tacos are guaranteed to satisfy your cravings and bring smiles to the table. Once you try them, they’ll become a regular on your menu!
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