Tortilla Pizza with Onions, Mushrooms, and Ricotta

AppetizerQuick and EasyVegetarianOnion

A quick and easy recipe for an ultra-thin crust pizza topped with onions, mushrooms, and ricotta cheese. Uses flour tortillas as the pizza base.

Photography Credit: Elise Bauer

When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant. “That’s not a pizza! That’s a quesadilla!” But I soon got over my ire.

This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in an old issue of the now defunct Everyday Food magazine.

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Tortilla Pizza with Onions, Mushrooms, Ricotta

The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy.

Tortilla Pizza with Onions, Mushrooms, and Ricotta Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Each pizza serves 1-2


  • 1 tablespoon extra virgin olive oil, plus more for brushing on tortilla and pan
  • 1 small red onion, halved and thinly sliced, about 3/4 cup sliced onion
  • Pinch of sugar
  • 1 teaspoon balsamic vinegar
  • 2 large flour tortillas (sandwich wraps)
  • 1/2 cup shredded Asiago cheese
  • 2/3 cup ricotta cheese
  • 4 button or cremini mushrooms, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper


1 Preheat oven: Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.

2 Sauté onions: Heat 1 Tbsp olive oil in a small sauté pan on medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften.

Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.

3 Brush sheet pan and tortillas with olive oil: Brush a sheet pan with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.

4 Sprinkle tortillas with cheese, mushrooms, onions: Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/4 cup for each tortilla.

Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.

5 Bake: Place the baking sheets in the oven. Bake until the crust is crisp and brown all over, about 10 minutes (the time varies, depending on the oven), rotating the sheet pans and swapping out their positions on the racks halfway through the cooking to ensure even baking.

Cut with a pizza cutter or a knife.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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39 Comments / Reviews

No ImageTortilla Pizza with Onions, Mushrooms, and Ricotta

Did you make it? Rate it!

  1. Tita

    Hi Elise

    Pizza meets Quesadilla. I’ve seen similar recipes on the internet called Pizzadilla. Moreover, it’s made in a cast iron skillet and is ready in 4 – 5 minutes after you’ve assembled your ingredients for the topping. I love it ham, mushrooms and mozzarella. This is truly a great crossover experience.

    Love your site.

  2. Bren

    We love these. We use different kinds of sandwich wraps and any vegetables we have in the fridge. One of our favorites is red onion, mushroom, sliced broccoli florets and olives.

  3. Kris O'Connor

    This looks so amazing! I’m new to cooking and am going to try something like this cuz I splurged on a pizza stone – I made fresh pesto (first time ever) and want to try that on it. Do you think it would work? Any suggestions of what else to put on it? I just love this idea because it looks simple and carb friendly ;-) Thank you!

    I love fresh pesto on pizza. Great with caramelized onions. ~Elise

  4. Amy

    I think this recipe is awesome! I am not much of a cook, and if I can do something, someone else definitely can! I couldn’t find ricotta at trader joe’s so I used mozarella instead. I used 100% wheat flour and had very thin slices of tomatoes to put atop it all (bake it), then added fresh tomatoes on top. It tasted quite good! Thanks for sharing. I really like your blog and your pictures. Cheers!

  5. Jessica Whistman

    I do something very similar to this, except mine is a breakfast pizza. I let the tortilla get nice and crispy in the oven first while I make some scrambled eggs and country gravy and fry up some sausage, then I use the gravy as a sauce, spread a thin layer of shredded cheese over it, put on the eggs and sausage and then sprinkle a little more cheese over the top to hold all the toppings together, and then stick it under the broiler just long enough to melt the cheese. Makes an amazing and fairly easy breakfast, takes a little prep work but my bus driver used to love these, and so did her four year old grandson that sometimes tagged along for the ride before he went to preschool!

    What a great idea, thanks for sharing! ~Elise

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