Skillet Tortilla Pizza

When I was a kid, Home Ec was a required course in junior high, and we all had to learn how to make English muffin pizzas in a toaster oven. Did you make English muffin pizzas? Or bagel pizzas?

A tortilla pizza is the same thing, but made with a flour tortilla, or “wrap” as they are called in some parts. Easy peasy. A cast iron skillet works best for the stove top, as it has a more even distribution of heat and holds the heat well. Once the tortilla is bubbly, sprinkle on the cheese first, and then spread with sauce. This way the thin tortilla bottom is more likely to stay crisp.

Skillet Tortilla Pizza

In this recipe we are using the most basic of ingredients—shredded mozzarella, tomato sauce, basil. But you could easily use other favorite pizza toppings, such as caramelized onions or basil pesto. Just use a light touch. The tortilla is thin and can be easily weighted down.

Do you like making tortilla pizzas? If so, please tell us about your favorite version in the comments.

Skillet Tortilla Pizza Recipe

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Yield: Each tortilla pizza serves one


  • Flour tortillas (about 8-inches diameter)
  • Grated mozzarella cheese
  • Tomato sauce
  • Fresh basil leaves, thinly sliced


1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.

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2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.

3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.

4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.

Serve immediately.

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Showing 4 of 73 Comments

  • Becki's Whole Life

    I have honestly never made tortilla pizzas, but I will now. These would be a great easy lunch when I am home by myself or on the weekends when we are busy, but want something yummy. We always made english muffin pizzas. When I was in home ec in middle and high school we always made stuff with bisquick. The big thing was the coffee cake with the streusel in the middle – which is actually surprisingly good!

  • Sarah Wynde

    I’m really fond of something that I think of as tortilla pancakes. You take the tortilla, let it soak in a scrambled egg as if you were making French toast, cook it in the skillet, flip and add toppings. Last week, I added a little blueberry, sour cream, and confectioner’s sugar for a blintz that took about 90 seconds to make. Sometimes I use cilantro, green onion and srirachi sauce. Really easy, really yummy.

    What a great idea, thanks! ~Elise

  • Tina

    Thanks- I never thought of this!(Though I have melted chocolate chips in a flour tortilla for a sweet treat.) Very fun for kids and for me.

  • Angela

    Do I dare admit that my sisters and I made English Muffin Pizza with Kraft American Singles and ketchup? I guess I just did. We did add a little dried oregano to the ketchup to make it Italian and if there was salami in the house and there often was, it went on the pizza too. But you know what, they were delicious.

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