Name: Tortilla Pizza with Peanut Butter, Banana, Raisins and Dates
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 large tortilla (frozen or fresh); ¼ cup natural peanut butter (creamy or chunky); ½ banana, diced; 1 tablespoon raisins; 1 tablespoon raw sunflower seeds (or nuts of your choice); 3–4 dashes ground cinnamon

A warm, sweet spin on traditional pizza, this tortilla pizza with peanut butter, banana, raisins, and a sprinkle of cinnamon is a cozy, dessert-like treat that doubles beautifully as a quick breakfast or an afternoon snack. The crispy tortilla base contrasts perfectly with creamy peanut butter and soft fruit toppings, making this a feel-good comfort bite that comes together in minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large tortilla (frozen or fresh)

¼ cup natural peanut butter (creamy or chunky)

½ banana, diced

1 tablespoon raisins

1 tablespoon raw sunflower seeds (or nuts of your choice)

3–4 dashes ground cinnamon

Directions

Preheat the oven to 375 °F (190 °C).

Lay the tortilla flat on a baking sheet. (No need to thaw if it’s frozen.)

Spread the peanut butter evenly across the surface of the tortilla.

Scatter the diced banana pieces over the peanut butter.

Sprinkle on the raisins and sunflower seeds or nuts.

Add a few dashes of cinnamon across the top.

Bake for 7–10 minutes, until the edges are crisp and the toppings are warmed through.

Let cool slightly so the peanut butter firms up a bit, then slice and serve warm.

Servings and timing

Servings: 1

Prep Time: 5 minutes

Cook Time: 7–10 minutes

Total Time: About 15 minutes

Calories: ~660 kcal (may vary depending on specific ingredients used)

Variations

I sometimes switch things up by using almond butter instead of peanut butter, or adding a drizzle of honey or maple syrup on top for extra sweetness. Sliced strawberries or chopped dried apricots can be a fun twist in place of bananas. If I want more crunch, I go for chopped walnuts or pecans instead of sunflower seeds. For a more indulgent version, I’ve even added a few mini chocolate chips before baking.

Storage/Reheating

This tortilla pizza is best eaten fresh from the oven, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop the slices in a toaster oven or regular oven at 350 °F (175 °C) for about 5 minutes — just enough to warm it through without making the tortilla soggy. I avoid microwaving it since that softens the tortilla too much.

FAQs

Can I make this recipe gluten-free?

Yes, I just use a gluten-free tortilla to make this completely gluten-free. All the other ingredients are naturally gluten-free.

Is this recipe kid-friendly?

Definitely. The sweet flavors and soft textures make it perfect for little ones. I sometimes slice it into fun shapes to make it more appealing.

Can I make it ahead of time?

I prefer making it fresh, but I can prep the toppings in advance (like slicing the banana and portioning the raisins). Assembling and baking takes just minutes when I’m ready.

Can I use a different nut butter?

Yes, almond butter or cashew butter work just as well. I even tried sunflower seed butter for a nut-free version, and it was delicious.

What can I serve with this tortilla pizza?

I often pair it with a smoothie or a yogurt bowl for a fuller breakfast, or I serve it with tea or coffee as an afternoon treat.

Conclusion

This tortilla pizza with peanut butter, banana, raisins, and cinnamon has become one of my go-to comfort foods when I want something quick, sweet, and satisfying. It’s a versatile, nutritious, and crowd-pleasing recipe that always hits the spot — whether I’m enjoying it solo or sharing it with family.

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