Skillet Tortilla Pizza

Super easy individual pizzas made with flour tortillas, mozzarella cheese, tomato sauce and basil, in a cast iron skillet on the stovetop.

  • 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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  • Rick

    I make them with 2 tortillas and bake as hot as my oven gets for 8 minutes. No need to preheat the pan, just the oven. Small tortillas in a 9 inch pan, large burrito size in a 12 inch pan. Since there is a double layer I can load it up and it will take all the toppings without collapsing. I like sliced tomato, mushrooms, sausage, basil and cheese.

  • Debra

    These are so easy to make, and quickly cures my pizza cravings. I did switch it up and used corn tortillas to make it gluten-free.

  • Joan

    I have been making pizzas with tortillas for years now. I love thin, crispy crusts. Plus it is so easy & quick to make in a toaster oven. My favorite is ham & barbeque pizza, where I spread barbeque sauce, instead of pizza sauce, over the tortilla, then put some cut up lunch ham (or leftover ham) & sprinkle with mozarella cheese. But I have also made tortilla pizzas with pizza sauce & put a small amount of meat & some veggies on it with cheese. All kinds of varieties!

  • 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 :)

  • Irina

    I make tortilla pizzas all the time in my toaster oven with Trader Joe’s whole wheat and corn tortillas. I like to use tomato paste instead of tomato sauce, and use Parmesan cheese in addition to or instead of a softer cheese such as Monterey Jack. For the herbs, I use basil or oregano. A delicious, quick, crispy and melty snack!

    • Pat Machin

      As an English person, I had never heard of an English Muffin Pizza till now! I have made pseudo pizzas on pita bread, baguettes, I’m always up for a variation on a quick and delicious meal.

  • 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!

  • Morgan

    Great idea. I made them for dinner tonight, trying to clean out the fridge/freezer before a road trip. I used some homemade sauce from the freezer, turkey sausage, and from our garden, fresh fennel and fresh basil. I used a mix of cheeses I had on hand. Perfecto! Thanks for the inspiration!!

  • Mark

    We make these as a one pan dinner when camping except that we use 2 torts, one each top and bottom and cook on both sides. You can prep a couple. By flipping them both torts get crispy (the trick is in flipping without having them fall apart, I slide them out onto a plate and then use the plate and pan together to flip. We call them Pizza Quesadillas.

  • Cora

    We make this with regular pizza toppings and fold the tortilla in half – fry on both sides and call them Pizzadillas.

  • Joanne

    We’ve been making this kind of pizza for a long time …. we love them. We mostly make ours with refried beans and onions with melted cheese on top.
    Thanks for the tip about putting the cheese on first I believe this will make them even tastier.

  • Debra Kapellakis

    My kids use tortlla’s for all kinds of things but never pizza. I can’t wait to show them this little trick. ;)

  • Scott

    This is a wonderful supper. I make these on a pizza stone in my mini-oven using the same ingredients. I also use pieces of sausage, onion, pepper and the like making them into full pizzas. One word of caution: it is good if you process the sausage, pepper, onion and the like in the microwave for a minute or two, then add them to the pizza. Makes for a much better tasting pie.

  • Sue

    So as a Family & Consumer Science teacher (home ec) I use tortillas for pizzas, breakfast burritos, quesadillas, and tacos – the students love creating their own toppings and flavors.
    Love the idea of a french toast style tortilla – gonna have to try that one out on the students!
    Simple, healthy snacks that do not break the budget are always a hit! or as my students tell me “banging and slamming”!

  • E. Peevie

    So simple, so easy, so round. Made them tonight for dinner for the five of us. Had everything on hand–but used pizza sauce instead of plain tomato sauce.

    I’ve been enjoying Simply Recipes for a few years now, and generally just lurk; but you are my go-to cooking site when I’m trying to figure out dinner for one night or plan for the week.

    Thanks! ~Elise

  • Kristina

    I’ve always made these, but fold it in half at the end and call it a “pizzadilla.”

  • Grace

    I really like the layout of your blog, the pizzas look yummy!

  • Anne H

    I love the way you write your blogs! Yummy, yummy! Looks delicious!!!

  • Susan

    I remember those English Muffin pizzas! My girlfriend’s Mom would top the lightly toasted muffin with warmed undiluted tomato soup and lay a slice of American cheese on top and broil it. As a kid, I thought it was heavenly! I passed by the muffins and used the tortillas when my kids were growing up. I made a light cheese quesadilla as the base so it would be sturdier, then topped it with the usual pizza sauce and toppings…so much better than the muffin based pizza.

  • Cindy

    I like making the tortilla pizzas in my toaster oven too. I often put it on broil for the last little bit to make the cheese golden. I like topping mine with BBQ sauce, chicken & mozzarella cheese. My other favorite topping is spinach dip with mozzarella cheese and sometimes chicken!

  • Chad

    I’d forgotten these. My grandchildren are coming for two weeks.They will love these. Can’t wait for “May we have some more please” in their cute English accents.

  • John Barrie

    What an easy lunch! I do something similar with French bread, but I never thought about using tortillas.

  • NM KK

    My Girl Scout troop would make the tortilla pizza when we would go camping. It was always one of the favorite meals. Easy and each girl would do her own cooking and choose her own toppings. We usually cooked it on the grill with a wood fire. mmmmmm

  • Laura @ GotChocolate

    So quick and easy! NO wait, what a SIMPLE recipe! HAHA! THANKS!

  • Ron

    You may want to try this recipe…

    Sweet Mexican Tortilla Chips
    •4 flour tortillas
    •2 tbsp margarine, melted
    •1 tbsp cinnamon
    •1 tbsp sugar
    •1/2 tsp salt

    Slice the flour tortillas like a pizza into 6 slices. Drizzle with melted margarine and then sprinkle with cinnamon, sugar and salt.
    Bake at 350 degrees for about ten minutes, or until desired crispiness is reached.

    Love the idea, though I would probably make with butter instead of margarine. ~Elise

  • Danielle

    I love tortilla skillet pizzas! When I’m in a pinch for time, I throw a few together for the kids for dinner. My personal favorite has been leftover duxelles mixed with a tiny bit of cream, and gruyere for the cheese. It’s SO good!

  • Linda Lu

    I make these on the grill! So many toppings – thanks for all the ideas! Last night I did grilled shrimp, peppers, tomato, cheese and a cilantro green sauce. Soooo good!

  • Michele

    I’ve made tortilla pizzas many times; I use a pizza stone instead of a skillet & it’s almost always with a store bought (but embellished) Alfredo sauce, Mozzarella, Goat or Bleu cheese (whatever I have on hand) & Shitake mushrooms, diced chicken, or shrimp. Yumm!

  • Mike G

    Pizza bagels and a burned palate!!!! yep, I remember them. I’ve made this with seasoned ground beef, cheese, diced tomato, scallions and sour cream at the end. Yummy! Thanks for the reminder.

  • Kimmer

    I make my tortilla pizzas in the oven on a pizza stone. I keep it light and have perfected the process through trail and error. Just as good as a regular pizza, but more of a saltine cracker crust, light and crunchy.

    I use really large flour tortillas, light on the sauce and cheese, pepperoni and Italian seasonings.

  • Boštjan Cigan

    Is there any way you could do these on a grill?

    Sure, why not? If you try making some on a grill, please let us know how it turns out for you. ~Elise

  • Dee

    I’ve made tons of these kinds of “pizzas” but my favorite trick is from my Dad. Nuke some pepperoni (or salame) until some of the fat renders out and it’s a bit crispy (less than a minute or so…) and add at the last minute or so. YUM.

  • Jesse Gardner

    The only thing I would add: don’t forget to keep the amount of toppings light. I piled my toppings high on the first few which took forever to cook and kept them from getting really crunchy. After lightening the load, it was much better.

    Oh—and here’s a winning combo: replace the tomato sauce with Frank’s red hot sauce and throw on diced up chicken breast. Dallop with some blue cheese dressing after pulling it off the stove. Thin-crust buffalo chicken tortilla pizzas… delicious!

  • Kate

    I’m with Owen — naan pizza all the way! I buy naan and pizza sauce and cheese all from Trader Joe’s: easy, delicious, fast dinner!

  • tommy2rs

    Sauteed Mexican chorizo, onion, green olives and Anejo and/or Oaxaca cheese with a red chile sauce base are my favorite toppings. I do tend to use frybread instead of tortillas though, it just holds up better.

  • Liz @ Virtually Homemade

    Fun idea and less fattening with a thinner crust1

  • Cecilia Gunther

    fantastic for a friday snack, you could really dress these up to have with a wee drink on the verandah! thank you!! c

  • L.D.Meyer

    I use a whole wheat flat bread, its a bit thicker than a tortilla. I also coat the flat bread with some egg substitute and put in an infrared oven for few minutes first, this keeps the flat bread from getting soggy from the spaghetti sauce. Then I top the flat bread with spaghetti sauce, turkey pepperoni,black olives,onion,bell pepper,diced tomatoes,Jalapenos and finish it off with a generous amount of mozzarella. I then put it in the infrared oven until the cheese melts and starts to brown. The flat bread is about six inches in diameter and makes a nice little personal pizza. (I get a little carried away with the toppings) Oh well,…”Too much is never enough”.

  • Nancy Singleton HachisuNan

    Hey Elise, This is so funny. Why did I never think of doing this? I make my own flour tortillas from our flour but sometimes I get the craving for a non-Mexican meal as we get down to the end of the tortilla stack. I love it that you open my eyes to another way of looking at food. Thanks.

    Given that Japan introduced me to the idea of “natto spaghetti” (not my favorite), what about a Japanese twist on these? Sliced grilled Japanese eggplant with miso? Toasted sesame, tofu, and spinach? Hmmmm. ~Elise

  • Susan

    I remember biscuit pizzas from home ec ~ canned biscuits flattened slightly in the centre with a small floured drinking glass. A bit of tomato or spaghetti sauce in the middle, cheese and bake until the biscuit is golden. I’ve made these with my 3 grandchildren ~ they love making them and love eating them even more. Even the very picky 5 year old wolfs down 3-4 biscuit pizzas!

  • Lisa_S

    I never took Home Ec (I was usually the only girl in the Shop classes too) but I make pita pizza in my toaster oven. I use whole wheat pita for this too: Toast 1 pita to Medium. If cooking in an oven, you need it at 400 deg, if using a toaster oven set it to 425 deg. Spread 1T-2T pizza sauce on the toasted pita, then sprinkle cheese and your other toppings on top and bake 5-7 minutes (more toppings, longer bake time). Let rest a minute and eat!

  • Tina

    Oh yes, I make these. I use whole wheat tortillas. I spray a little olive oil in the pan, put the tortilla in and cook till crisp on one side. Then I flip it over and add the toppings. That way the tortilla is super crispy and the cheese melts very easily on the hot side of the tortilla. My favorite toppings are veggie (olives, onions, mushrooms, artichoke hearts), Hawaiian (ham, pineapple, onion), or Mexican (re-fried beans, chicken or ground beef, onion, tomato). I make these almost every week for lunch. Love them!

  • christy

    I make an oven version of this… spray both sides of the tortilla lightly with cooking spray and pop them in the oven for a few minutes until they are just getting crispy, then pull them out, top with sauce, cheese and toppings and put them back in until things get all nice and melty. Yum!

    Your version sounds like a great alternative for the upcoming summer days when you just don’t want to turn on the oven!

  • Linda

    I make these for lunch. I put a dash of water in a skillet and sautee some fresh spinach until it is wilted and the water is gone (I have also used sauteed onions and peppers). I then put just a little olive oil and place the tortilla on that, then the sauce, then the spinach and then the cheese. I find that the olive oil keeps the tortilla crisp. I will try your method of cheese first the next time I make these.

  • Sally

    I’ve never made English muffin pizzas, but I’ve made bagel pizzas. Very good! I’ll have to try the tortilla pizza.

  • Ellen Castrucci

    At least once a week I make flatbread pizza under the broiler for me and my two kids. I use leftovers on the pizzas and they are delicious. I never thought of using tortillas but I always have them around so I’ll try it this week.

  • Mary Brockmeyer

    Not only were these great, but my kids improvised with what we had at hand… the winner? salsa verde over mozzarella. The fact that we used raw tortillas, crisped them on one side, then finished them with your instructions, only improved the taste!

  • meg

    We also make little portobello pizzas on the grill. We don’t serve them with tomato sauce, though. Pesto, prosciutto, and mozzarella are a better fit. Thanks for reminding me of what used to be one of my favorite lunches!

  • Roxanne Benn

    I have never made tortillas pizza but this sounds great for making on a camp fire with the cast iron skillet. I am going to try it out the next time I am camping with my family. The kids all love pizza and it sounds like a fun way to make it.
    Thanks Roxanne

  • Kalyn

    I make diet-friendly pizzas all the time using the Flatout whole wheat wraps or low-carb flour tortillas, but I never thought of doing it in a skillet. I think that is just brilliant! Will definitely be trying it.

  • Rossella

    Mmmmm ” pizzillas ” these should called! Extra yummy, brava Elise, I’m travelling for work now and these are making me want to fly back home and try them right away ;)

    Love it, “pizzillas” it is! ~Elise

  • Jackie @Syrup and Biscuits

    I’ve made my share of English muffin pizzas back in the day. The idea of tortillas is great! When you have a wheat-free diet as I do, pizza is one thing that’s hard to recreate. I will use corn tortillas instead of flour, along with my favorite pizza toppings! Thanks for the inspiration!

  • Doris

    I’ve made these before for a quick lunch or dinner. They are so tasty! For my version, I made a BBQ Hawaiian pizza version with left over pineapple and BBQ chicken, tomato sauce, and mozzarella cheese, and popped it in the oven to crisp up. I do like the cast iron idea and need to try that out soon!

  • Lani

    I always make pizzas with flour tortillas. I make them in the oven using baking sheets. I preheat the oven, lightly brush the tortillas with olive oil, and put them in the oven untopped for five minutes or so until they crisp up a bit. Then I take them out and add toppings. I put the pizzas back in to cook the toppings and melt the cheese.

    My favorite is topped with pizza sauce, sliced kalamata olives, spinach, marinated artichoke hearts cut in small pieces, and feta cheese (all minimally applied then finished with a teaspoon of olive oil drizzled on top). I do this in a 350 degree oven, but since ovens differ a different temperature might work for you as well as a different cooking time. You would need to experiment.

  • Sara Jane

    Yes,I made eng. muffin pizzas and loved them. Still do and so does the family. I will also make your receipt for these.. Wonderful addition too our weekly menu.

  • Pete

    Good idea ! I like using naan too, especially with cheddar-jack and a little cajun spice blend. Mama Mary’s is a decent base sauce, usually found by the fresh pizza packs in many stores.

  • Jan

    I also use refried beans as the “sauce” but I thin them out with a bit of broth. They spread better and aren’t so heavy. Works wonderfully for homemade regular pizza too. Beats Pizza Hut’s Taco Pizza hands down!

  • Lois

    I have made pizza bagels, pizza English muffins and even pizza tortillas. These look really good!

  • Tara

    Tortilla pizzas are a regular dinner in our home, but we do it a bit differently. We spread refried beans on a tortilla, cover with a bit of shredded cheddar cheese (and sometimes other toppings like green onions or peppers if we’re feeling it), then bake in the oven at 350 for about 7-10 minutes. Once it’s out, we add more toppings if we feel like it (salsa and the like). Perhaps we’re making oven-tacos, but we call them pizzas!

  • Lucia

    My mother would make something similar. She’d drizzle olive oil on the tortilla and then scatter some chopped up tomatoes and feta cheese. After sprinkling French herbs over everything she’d pop it in the oven until the tomatoes and cheese were soft and the tortilla crispy. It always was my favorite after school snack. :)

  • debra

    I make tortilla pizzas by spreading pasta sauce on a tortilla , sprinkling with mozzarella, top with chopped garlic and basil. Onion and black olives are good too if you feel like it. Then bake at 400 until tortilla is crispy. Easy and delicious.

  • AG Wright

    When I was raising teenaged boys I put almost anything on tortillas or bread and then in the toaster oven to make a quick pizza.
    We often used pitas, French bread, hoagie rolls, Afghan bread and even regular bread with spaghetti sauce on it. Both meat and sauce in one fell swoop.
    When I made spaghetti sauce I always made at least a gallon and froze it in small bags to be thawed for lunches or quick suppers.

  • Bronwyn

    I’ve never tried making them in a pan but often use them as a quick, crispy pizza base in the oven. Sauce of some sort, couple of toppings like mushrooms, chicken, & tomato, a sprinkle of grated cheese & some ground black pepper. Takes hardly any time to prep, cook or eat!

  • Katrina

    So quick and easy. Yum!

  • Alfredo

    Call me old fashioned, but anything on a flat crispy tortilla is called a tostada. Italian tostadas anyone?

  • Walter Underwood

    We mostly do it with quesadillas, but it is the same idea. Two tortillas, cheese, other flavor stuff, all in the nonstick omelet pan. Quick, tasty, minimal cleanup.

  • lynn @ the actor's diet

    god i loved english muffin pizzas when i was a kid!

  • Owen

    I’ve never made tortilla pizza but do make naan bread pizzas which are super quick and yummy

  • 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.

  • 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.

  • 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