My kitchen smelled like a Saturday night pizza party crossed with a Tuesday taco fiesta the first time I pulled these Meat Lovers Pepperoni Pizza Tacos out of the oven. I was honestly just trying to use up some leftover tortillas and pepperoni, but what emerged was pure, bubbly, cheesy magic. The moment I saw the mozzarella melting out the sides and caught that familiar, savory scent of baking pepperoni mixed with garlicky marinara, I knew I’d stumbled onto something special. It’s the ultimate hybrid recipe that solved my “pizza vs. tacos” debate forever, and it’s become my go-to for game nights, busy weeknights, and whenever I need a guaranteed smile from my family. It’s that good.
Ingredients
- 8 small flour tortillas (6-inch size works perfectly)
- 1 cup marinara sauce (plus a little extra for dipping)
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 4 ounces sliced pepperoni
- 1/2 cup cooked Italian sausage crumbles
- 1/4 cup cooked and crumbled bacon (about 3-4 strips)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Olive oil or cooking spray
- Optional for garnish: chopped fresh parsley or basil
After gathering everything, let me tell you why a couple of these items are non-negotiable in my book. Don’t skip shredding your own low-moisture mozzarella if you can help it; the pre-shredded bags have anti-caking agents that prevent that perfect, gooey melt. Trust me, it makes a huge difference. For the marinara, use a brand you’d happily eat with a spoon—this is the flavor base. And while I’ve listed classic meat lover’s toppings, the beauty here is in the foundation: a great tortilla, great sauce, and great cheese.(See the next page below to continue…)