Skillet Tortilla Pizza

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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

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

Ingredients

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

Method

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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Links:

Ultra thin crust pizza with onions and mushrooms and ricotta - here on Simply Recipes

Rainbow Chard Tortilla Pizza from Aggie's Kitchen

Roasted Red Pepper Feta Tortilla Pizza from Green Lite Bites

Fresh Tortilla Pizzas from Cheryl at 5 Second Rule

Quesadilla Pie - from here on Simply Recipes

 

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Showing 4 of 73 Comments

  • angel

    Lovely recipe

  • Toshi

    Lovely recipe. I am going to make it today in the evening for snacks. I am sure my little one will love it. Thanks dear :)

  • Kristina

    Oh yes, I also do something like a pizza with flour tortillas. I do it with meat and spices…yumm :)

  • Lynne

    So fun to see that (at least) two others came up with the same name for these that our family thought we made up: Pizzadilla! (We thought about Tortizza, but it didn’t sound right.)
    We usually make ours in the oven, but this is a much better idea. We use jarred pasta sauce if we don’t have homemade on hand, feta, spinach, red and yellow peppers, mushrooms, onions – whatever is on hand that sounds good. Thanks for the skillet idea – much more energy efficient that firing up the oven, especially in the summer!

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