These are an insanely quick & easy lunch, coming together in less than 5 minutes start to finish. And so delicious, you will be amazed!
I was craving pizza but didn’t want to deal with rising dough or a hot oven on a sweaty summer day, so I came up with these when I spied the tostada shells on my counter. You only need your broiler on in the oven for a couple minutes and you’ve got hot, melty, crispy pepperoni pizzas. I bet these would be a huge hit with the kiddos, too. Bonus for those with gluten sensitivity: they’re gluten-free! Score.
Printable recipe with picture
You will need:
Pizza sauce (here‘s a quick and easy recipe that requires no cooking)
Mozzarella cheese, shredded
Other toppings of choice*
Line a baking sheet with foil and set aside. Spread a tablespoon of pizza sauce over each tostada shell, then sprinkle with cheese and toppings. Broil on high for 1-2 minutes, keeping the oven light on so you can remove them before they burn. They cook quickly so do keep an eye on them-mine took just a little over a minute to get melty and hot. Serve immediately.
*Be careful with adding too many veggies as they could water out and make the crispy tostada shells soggy.
A Veronica’s Cornucopia original