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

  6. Claudia

    Outstanding pizza.
    Great website

    xxxxxyyyyy

  7. Riz

    Wow, this has to be the ultimate thin crust pizza. I made a super low calorie version using only 10g of cheddar and 30g of ricotta, adding a bit of roast pepper, a few chives, salt and pepper, chilli flakes, onion and garlic. The crust goes nice a crispy in parts, but is soft enough to fold into small parcels when eating.

    A wholewheat tortilla only has about 150 calories, so if combined with a light topping can make a very healthy meal.

  8. qp

    OH MAN! I made this for a party I was throwing. It was so delicious! I followed your recipe to a T. Perfection!

    xxxxxyyyyy

  9. Christine B

    Would this be good with anchovies?

    Don’t see why not, if you like anchovies. ~Elise

  10. Rachel

    This looks great! The concept of toppings baked on a tortilla looks like the fantastic Turkish pizza available in Amsterdam (Netherlands). Sometimes they roll it up like a wrap with salad greens and garlic sauce inside. Delicious.

  11. Steph

    I made this last night, when I realized I had forgotten to take any meat out to defrost and had no sauce for pasta. Delicious! So quick and easy (a plus on a work night), and really tasty. My boyfriend and I each customized our own toppings, and while he was skeptical that a pizza based on a flimsy tortilla would fill him, it did! Another hit, Elise! Way to go!

  12. Josh Baugher

    I just made this. I was pleasantly surprised at how tasty the crust was!

    Here’s my “pie:”
    http://www.flickr.com/photos/jbaugher/764941128/

    xxxxxyyyyy

  13. Another Elise

    I just tried this recipe with a Mediterranean spin, using onions, feta, chopped Kalamata olives, and mushrooms. It’s so good that I’m leaving a comment as I chew. Thanks for the great recipe!

    By the way, I don’t have a pizza stone, but I used smaller tortillas and I think that may have helped it from getting soggy in the center.

  14. Taiyyaba

    My family is from Pakistan and one of the things that everyone loves to eat but only grandmothers seem to have time to make is a spinach and mustard greens curry. Thankfully, a Pakistani company called Mitchell’s (they also make jam) has started selling cans of the stuff, thankfully. It’s got a delicious smoky, rich, spicy taste. It’s called Sarson ka Saag and can now be found in some South Asian grocery stores in America. Anyways….I had some of this stuff left over and i threw it onto a sundried tomato tortilla with some roasted corn-tomato salsa and pepper jack cheese and threw it in the oven…..sometimes dorm cooking turns out pretty good:)

  15. Somia

    Just made these for dinner tonight – awesome! I used mozz. instead of ricotta. The pizza stone is key to the quick cooking and a crispy crust. Cut into slivers, these would make great appetizers to serve with drinks on a balmy summer evening. Thanks!

  16. Dan D.

    As a single guy, tortilla pizzas have been my go-to meal for years because they are so easy, quick, and an excellent use for leftovers. I never thought, however, of using a pizza stone and a really hot oven, and it makes a huge difference: it gives them that extra “oomph” that elevates them from a quick, embarrassingly simple bachelor’s meal to serious cuisine I would serve to guests. I will never make them without the pizza stone again! Thank you for the idea and I love your site.

    Dan D. Buffalo, NY

  17. Eric

    Just finished making it for the family. 2 adults, 3 kids under 6, and we needed 9 pizzas. The kids wouldn’t stop eating! Great recipe and great site.

    xxxxxyyyyy

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