It’s about time I talked to you all about tortilla pizzas. I’ve been making these babies since elementary school when my mom would make something that my picky younger self refused to try. They are perfect for days when the thought of cooking a full-fledged meal is too much to bear and even lifting up the phone to order out seems too hard, or when you’re alone and downright hangry… like me on most days.
Honestly, I haven’t ordered pizza for myself in years because tortillas are always on call. Greasy, cheesy delivery pizza beckons from afar, but tortillas shout from my fridge, “Hey, I cost less! I’m better for you! And I’m already here!” The concept of the tortilla pizza itself is so simple, but there are a few tricks to getting a perfectly crispy, flaky crust and bubbly cheese, so be sure to read the recipe below for my time-proven method for perfect tortilla pizzas.
Topping ideas:
- Barbecue pineapple (as shown): barbecue sauce, mozzarella and sharp cheddar cheese, chopped red onion, sliced fresh jalapeño, fresh or defrosted frozen pineapple (canned pineapple is not as good).
- Greek: Basil pesto, feta, fresh or roasted bell peppers (jarred is fine), sliced kalamata olives, chopped red onion, sliced cherry tomatoes.
- Green: Arugula pesto or basil pesto and mozzarella, top with fresh arugula and parmesan shavings after baking.
- Anything you want! Look for more pizza inspiration here.
Tortilla Pizzas
- Author:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1x
- Category: Entree
- Method: Baked
- Cuisine: American
So easy. So good. Everyone needs this tortilla pizza recipe.
Ingredients
- 1 whole wheat tortilla (or whole wheat pita bread)
- ¼ cup sauce (marinara, pesto, olive oil and garlic, barbecue sauce)
- ⅓ cup or less shredded/crumbled cheese (mozzarella, cheddar, goat, feta)
- Toppings (go wild!)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the tortilla in a 12-inch cast iron pan or baking sheet (max crispiness option: place the tortilla on a stainless steel, oven-safe cooling rack, and place that on the baking sheet).
- Spread sauce evenly across the tortilla, leaving ½ inch around the edges. Sprinkle with cheese and toppings.
- Bake until the cheese is golden and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 10 to 14 minutes. Let the pizza cool for a few minutes before slicing.
Notes
Toaster oven option: Bake the pizza directly on the rack of your toaster oven at 400 degrees for 8 to 11 minutes.
Tortilla note: Make sure to check the ingredients list on the whole wheat tortillas. It should list about 5 ingredients, not 25. I buy mine at health food stores and store them in the fridge or freezer and they almost never go bad.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katrina
This is so easy, I love it! I’m always left with old tortillas…and never came to this conclusion myself. Weird! haha
danielle
i used a cookie sheet === preheated to 425, sprayed pan and bottom of tortilla with olive oil—
baked 5-8 min — turned heat down to 350
baked 10-15 min
very crispy and nice brown cheese
★★★★★
Kate
Glad your tortilla pizza turned out well, Danielle!
Angie Faith
Can you use a baking stone?
Kate
Yes! I think that would work great, but you’ll need to watch the pizzas closely so they don’t burn. I bet they will cook much faster on the stone.
Samantha
Do you bake the tortilla first?
Laura (Tutti Dolci)
How perfect, I love this idea. I’ve used pitas and naan bread for pizza, but never tried a tortilla.
Margarita
Hangry! That is the perfect word to describe myself at about 7:00pm, after a long day at work and coming home from a workout and I still have to cook because all the leftovers were eaten for lunch… yes HANGRY! At this point, I don’t even care what I eat, all I want is food and I want it now and if I don’t get it now, I;m gonna go crazy. You’re probably a better person than I am and won’t go too crazy like that, but that is me when tired and hungry. This is indeed an awesome idea for a fast and easy meal!
kate
I am absolutely not a better person than that, Margarita! My mother will confirm that I am at my worst when I’m hungry… I turn into a hangry monster! Roarrrr!!!
Erin@TexanerinBaking
I LOVE tortilla pizzas! I need to get a cast iron skillet but for now they work wonderfully on a stone. :) Yours looks especially delicious! I’ve made dozens of tortillas in the last few weeks and now I regret not making one of these.
kate
I would use a pizza stone if I had one! My cast iron skillet is so great for baking that I’m not sure I need one, though. I don’t know how you cook without one!
Erin@TexanerinBaking
This and a skillet chocolate chip cookie recipe I saw today have inspired me to buy one. Thanks for the kick. :)
kate
Hooray! Seriously, the uses for cast iron skillets are endless. Cook with it, bake with it, it’s the best.
Hilari
I use my cast iron skillet and dutch oven regularly; haven’t done cornbread yet, but it’s next…
Pinch and Swirl
Sounds like you perfected this – love the cast iron pan idea. Good note on the ww tortilla ingredients list.
Kim
Thanks for this wonderful suggestion. I had all of the ingredients right on hand. I put my cast iron skillet on my gas grill–it worked wonderfully. I didn’t want to heat up the kitchen. Just the thing for a Friday night.
★★★★★
kate
Kim, I’m amazed that you tried the tortilla pizza already! I love posting recipes like this, simple recipes that call for super basic ingredients so readers can make them right away. Thanks for commenting to let me know, and great tip about the gas grill! I will add that to my notes.
Sarah
Love this! Done this a million times but never tried the cast iron skillet. I bet it would be even better if you preheated the skillet, too – have you tried that? And I’m really obsessing over this pineapple/jalapeno combo.
kate
No, I haven’t! I will try it next time. The crust can get a little too crispy when using a baking rack, and I’d say it’s just right with the skillet at room temp so we’ll see if it’s an improvement. Seriously, you have to try fresh pineapple/jalapeno/barbecue sauce on a pizza… it’s sweet, spicy and salty all at once.
Kath
I love making tortilla pizzas for a quick lunch for myself. Yours looks great! I’ll have to try using barbecue sauce sometime. :)
Sarah
My sister and I did this for lunch today! We used round flatbreads and put on bbq sauce, sauteed peppers and onions, fresh pineapple, and cheddar cheese. They were delicous and so easy!
kate
That’s great, Sarah! I’m really happy to hear that you and your sister enjoyed your flatbread pizzas. They’re one of those “back pocket” meals… when all else fails, there’s always tortilla pizzas!
Kate
We love tortilla pizzas and make them on the grill a lot in the summertime, loving the smoky flavor it gives them. We sort of OD’d on them, and I haven’t revisited this simple and perfect summer meal in quite some time. Thank you for the reminder. And yours look ravishing, by the way. :-)
sreebindu
loving pizza’s lately :)
xoxo
Joanne
whenever I have ready-to-use ingredients for real food in the house, I can’t bear to order in either. (a) it makes me feel guilty and (b) it never tastes as good as something homemade does. Love how quick and easy these are! And MAJORLY healthy!
Monsterscircus
What a beautiful and nice blog you have. So many healthy and lovely recepies. Have a Nice Day!
Heidi @ Food Doodles
I don’t often buy tortillas, but I specifically bought some this week to make pizzas like this for my kids. Can’t wait to try it out. We’ve used pitas in the past and they’re good, but I like this idea better. Also, bbq sauce on pizza is like, the best! :D
kate
That’s great, Heidi! Please let me know what you (and your kids) think of the pizzas!
erin @ yummy supper
Ah yes, the tortilla pizza. I am trying to get my 11 year old to start making these for himself for snacks. How can it go wrong;)
kate
I think your eleven-year-old can handle tortilla pizzas, I know I could at that age. Stove-top popcorn, on the other had… I almost burned down the house in fifth grade. Maybe wait a while on that one. :)
kale
I’m with you 100%. I always make these pizzas when I don’t want to think about what to make!
Jennie
Wow, this is such a delicious idea. I love tortillas, and I love pizza, so why not combine the two. I love that they are so easy to make. Great for busy days.
Eileen
Ha–I totally do this with pita bread all the time. It’s perfect last-minute pizza dinner! I can’t say I’ve ever tried it with tortillas, though–probably because we go through tortillas faster than lightning. :)
Katie
Oh yeah! I’m a total tortilla or pita pizza girl too. Such fast, easy, comfort food. I’ve never tried baking them in a cast iron skillet, though. Thanks for the tip!
BusyWorkingMama
YUM!! Looks right up our alley!
Baking Serendipity
I alternate between tortilla and pita bread pizzas on the nights I need something quick and simple. Yours look fantastic!
Nick
I don’t have a cast-iron frying pan, but a dutch oven would work, right?
kate
I would think so! I’ve never placed my dutch oven in the oven without its lid, but it should be fine without it, right?
My Healthy 'Ohana
I love this idea, going to make this for lunch right this instant with some fresh basil from our garden :)
Rachel
What a great idea! I love pizza, but often I don’t have the energy to pick up the phone and order one. I think I might try this recipe with some naan instead of tortillas. What can I say? I’ve been on an Indian kick lately!
Have a great day!
sofia
What a brilliant idea! I love pizza and using tortillas seems quick and easy.
By the way nice blog, it has easy to make recipes.
Erin@TexanerinBaking
I got my cast iron skillet in the mail yesterday and this was the first thing I made with it! Yummy yummy yummy. :) Do you think it’d be quicker to just put the pan in the oven while it heats up, and then place the pizza on the pan once it’s preheated? I think I’ll try that next time and let you know!
kate
That’s a good question, Erin! I think the crust is just crispy enough with a non-preheated skillet so I wonder if it would get too crispy on a preheated skillet. Gotta give that cheese enough time to bubble up! Please let me know if you try it, I’m curious!
Erin@TexanerinBaking
I just figured out that the bottom heating element of my oven isn’t heating at all and the oven wasn’t really heating to the temperature it said it was. So that’s why mine took forever to get crispy (although it never got crispy in the middle). That’s why I wanted to preheat the pan. I’ll give it another try once I have a working oven again!
kate
Oh, that would explain it! In the meantime, maybe you could pre-heat the pan on the stove and finish baking it on one of the top racks in your oven. Hope you can get that fixed soon, what a pain!
Theodore Gifford
Try it with corn tortillas!
Sasha
Delicious! Pregnant and constantly craving pizza, peeked in the pantry whipped up some homemade marinara and am enjoying this light alternative that meets my craving!! Thank you for making my lunch time!
Kate
Glad to help, Sasha!
fmc
I use an electric fry pan turned to high. A little sauce goes on the tortilla, diced onions and peppers, mozzarella if I’m in the mood, a sprinkle of basil and oregano. 10-12 minutes in the frypan and it’s done.
Since I have to watch my blood sugar these are great, as they have lower carbs than pizza shells. Those shells are 3 for 5 bucks, while tortillas are 10 for 3 dollars. Plus these make better pizza than I can get in almost any restaurant.
Angelia
you can do this stovetop as well! i make mine breakfast style with salsa as sauce, a chopped scrambled egg, onions, green peppers, some sliced ham and of course cheese!!! the cheese still gets bubbly stovetop on medium in a non stick pan! im a college student so this is super easy in the morning and for my tight budget!
Sheila V.
I love this recipe! It’s so simple and easy. I will definitely utilize this recipe to create my own personal pizza. FYI, I mentioned this post and your blog in my personal blog site. Here’s the link: http://chilajem.wordpress.com/2013/01/07/menu-plan-monday-week-of-january-7/. Thank you!
Lisa
Great! Whole family loved them: “I like pizza, mama,” from my two-year-old
★★★★★
Kate
Thanks, Lisa! I’m so glad you and your family enjoyed the tortilla pizzas. They’re a great, quick recipe to have in your back pocket.
Hilari
I preheated my tortillas on a baking sheet for 4 minutes without any toppings, then topped, cooked for 14 minutes (my oven is not well insulated) and they were juuuuust perfect. (really, 30 seconds more would have burned the edges). I did use small tortillas…possibly 6 inch. they were really tiny, I have no idea what they would be made for that they need to be that small. :-/
★★★★★
Melinda York
I made English muffin pizzas, then had the idea for tortilla pizzas. I googled it and found your fabulous site. Such great recipes! My almost 3 year old loves these healthy pizzas and so do I!
★★★★★
Kate
Thank you, Melinda! I haven’t made English muffin pizzas in a very long time, thanks for the reminder. Glad you and your son are enjoying my recipes!
Josh
I’ve made tortilla, english muffin, and bagel pizzas numerous times, but this is my first time using a cast iron skillet in the oven (I do have a pizza stone, though)… Delicious! I will try to get the skillet preheated next time, for a crispier bottom, but this worked out really well. I put some EVOO on the crust, followed by organic tomato sauce, fresh mozzarella, and onion… Baked for about 13-14 minutes, followed by 1 min under the broiler, and topped w/ fresh basil after removing from oven.
Deborah Alexander
Perfect!!! Quick, easy and delicious – whole family loved this
★★★★★
Kate
Glad to hear it! Thank you for commenting, Deborah.
Marikel
Used a whole wheat tortilla today to make these. I used salsa as my sauce (I know, weird, right? It’s the only thing I had in the house), grated Greek graviera as my cheese (so delicious) and topped it with a little olive oil and some basil. The best thing I’ve ever had. I’m gonna make my own pizza sauce and use pita bread next time I try this and see how it comes out.
★★★★★
Kate
Thanks for commenting, Marikel! I’m going to try salsa as my sauce next time around. I can’t believe I hadn’t thought of that on my own! Great idea.
Jennifer
Love this recipe! Thank you so much for sharing. We absolutely loved it. I changed it up a bit and you can see my version here: http://adayinthelifeofjennay.wordpress.com/2013/08/14/jennays-homemade-tortilla-pizzas-for-2/
Thanks again for sharing! Love your other topping ideas!!
jerzygirl45
So glad I found this. It was ridiculously easy and way cheaper than takeout. I used a baking sheet and it still came out crispy. Unfortunately the only thing I had on hand was canned spaghetti sauce & canned grated parmesan/romano but it just made me excited to plan out my next pizza. I’m determined to always have tortillas on hand now.
Thanks for this.
★★★★★
Kate
You’re welcome! Glad you enjoyed the pizza. It’s a handy recipe to have in your back pocket.
Tina
How about a Reuben pizza, use Thousand Island dressing, corned beef, sauerkraut and Swiss cheese? Yum…
Kate
Go for it!
Kate P.
Have you ever used corn tortillas? That’s all I have right now and would love to use this with this recipe!
Kate
Kate, I’m so sorry I didn’t answer your recipe sooner. I bet they would be tasty with corn tortillas. You could use two corn tortillas instead of one larger wheat tortilla, although I’ve found that the two-tortilla quesadillas are more difficult to manage.
Derrick
I started making these a few months back and have been addicted since. I work 50 hours a week and take a class 3 days a week. Perfect meal for the few minutes I get between work / class / sleep / repeat. For a little more “pizza-ish” crust, I use 2 tortillas layered with a thin sprinkling of cheese between, olive oil on top. The bottom crust gets nice and crispy, top stays al dente, the cheese holds them together without being obtrusive, and between the layers you tend to get those wonderful air bubbles that we all love in an authentic thin crust. So far, shredded deli ham and crushed pineapple with cilantro is my favorite combo so far!
Derrick
Also, my local grocer carries 12″ “super-burrito” size tortillas. Perfect size for a few slices for dinner and a few to eat cold for next day’s lunch at work.
Kate
Derrick, thanks for your comment! I read it while I was hungry tonight and got right up to make your version for dinner. Amazing!!! Thank you for sharing! So glad you’re enjoying the tortilla pizza. I’ve never tried cilantro on pizza but obviously that needs to change soon.
Derrick
I stumbled across the tortilla pizza idea a few months back when I was craving pizza one night after the local pizza shops had all closed. Had to make do with what I had at home for ingredients, and I always have tortillas on hand. I just recently realized I’m not the first to think of this lol. As for the cilantro, I tend to use cilantro with most of my dishes that have acidic or citrusy fruits in them. I think the herb and the acid each enhance the other. I also use it on other dishes you’d likely find surprising, such as buffalo chicken dip, as it lightens up the heaviness of the blue cheese dressing and cream cheese. I’m so glad you enjoyed my version of the tortilla crust. Take care, and Eat Sweet!
Carolyn
I use enchilada sauce, shredded chicken from the rotisserie chicken I always buy, and tomatoes because I have enough to give away. Mixed shredded Mexican cheese.
Kate
Your Mexican spin sounds great! Thanks, Carolyn!
billy
I whipped this up tonight, and it was good, but I think user error kept it from being great. I preheated the oven to 425 and used a cast iron skillet for 12 minutes, but it wasn’t very crispy. Should I have left it in longer? Thanks
★★★★
Kate
Hey Billy, I’m sorry your tortilla pizza wasn’t crispy enough. Definitely leave it in there longer next time, until the tortilla is golden around the edges and the cheese on top is golden and bubbly.
Arthur Bleich
I was delighted to find your blog because I had ended up with some Ortega soft taco shells that I didn’t want to use for tacos and thought that perhaps they might make the kind of thin pizza crust that I can’t find easily. Not having a cast iron pan, I simply used the oven rack and they came out fine, except that the crust was just not as crispy as I would have liked. It was okay, but not perfecto. Would this be due to the kind of shell that I was using? Would whole wheat (or some other kind) give me a crispier crust? Would a cast iron pan do better? The shells were 6-1/2 inches in diameter and were just a perfect size. I used some Ragu pizza sauce, packaged shredded mozzarella cheese, some Dietz & Watson skinny pepperoni (hot dog size) and onions. Pre-heated oven to 400, used the center rack, and waited until the cheese bubbled and the edges were golden brown. Delicious!
★★★★
Kate
Hey Arthur! These are all good questions. I have never made tortilla pizzas with corn taco shells. I suspect that those are probably the root of the problem. I think you would have better luck with flour tortillas. Baking on the rack should produce crispy crusts. Hope you’ll give them another try!
Kristin
Thanks for the tips! We had always tried to make tortilla pizzas but they were soggy:( No cast iron skillet so I used our pizza stone & they were perfect! I have 3 very happy kids right now!
Kate
Perfect! Thanks, Kristin!
PaxRomana
Kate, I hope you have seen the pizza wars Regina Canada best in chow they used 2 flour tortillas to fuse it together to make like. A real crust. It’s on serious eats too under pizzadilla. You’ll love it
Kate
I just tried something like that on the suggestion of another commenter! It’s so good!
Marie
I made this quesadilla type thing, but coated the one side of the tortilla with the basil that comes in a little squeeze tube then grated three types of cheese (parmesan, coastal cheddar, and monterey jack), then sliced tomatoes and topped it with another basil coated tortilla. I had it like three times the first week I made it. So good. and we pre-toasted the tortilla on the griddle. I bet you’d love it!
Kate
That sounds amazing! Thanks for sharing, Marie. It’s about time I tried those squeeze tubes of herbs.
Dani Mac
I read your comment about them not crisping properly and I don’t have a cast iron pot unfortunately so I put the tortillas in the oven for 5 minutes at 400 then let them crisp a bit first. Then I yook them out, sauced and topped them and put it back in for another 4 minutes and it was crispy and yummy. My husband are 5 of them! Thanks for the recipe it was delish.
Kate
Great idea! Thanks, Dani.
Jana
Wow – thanks for the inspiration! You just turned what-have-I-got-in-the-fridge into the best thing I tasted all week! Homemade (low-sugar) BBQ sauce, homemade sausage, black-pepper-mozzarella, and diced red bell pepper. Crazy good!
And for those without an iron skillet… I used a stoneware pie pan, preheated it in the oven, and sprayed the tortilla with olive oil. 12 minutes at 400 was perfect.
Kate
Hooray, thanks Jana!
Peta
Thank you! I can’t wait to give this a go! Pizza come at me!
Danielle
This was awesome!!!! My oven is on the fritz …so I made this on top of the stove. Hubby loved it✔
Dinner was done in 10 mins✔
Cost effective✔
Healthy✔
We got ourselves a winner people!!!!!!
Kate
Thank you, Danielle!
Lori
Made buffalo chicken tortilla pizza last night, the reviews are real people, they were fabulous! Hubby said “don’t change a thing, you nailed it!” Will never go back to regular pizza or take out pizza again! I used cast iron frypan and 2 tortilla shells with cheese in between. Crust was stable and crispy, just perfect! Thanks for posting this recipe, you nailed it!!!
Kate
Thanks, Lori! Glad you enjoyed your first tortilla pizza! They’re the best!
Jack Barnes
I just tried this and I will never use another pizza crust again. It was so flaky and crisp. The highlight was on the toppings and not on the bread.
★★★★★
Kit
Thanks for the tip about using a cast iron skillet. I have never done that but I will try it for sure – I bet they turned out great! I get the feeling you’re a vegetarian. But for the omnivores reading this here is my favorite barbecue sauce pizza recipe: barbecue sauce, red onion, cooked chicken, Bacon chunks (pre-cooked), and sonetines pineapple (pineapple on the grill is one of my all time, bestest, most favoritest things in the world.)
Shaelin
I’m not quite sure where our cast iron skillet is… do you think I could just lay down some tin foil on the oven rack and cook it there? (I just don’t want it directly on the rack so it doesn’t make a mess.)
Peggy
I am NOT a cook but had left over tortillas I purchased for my granddaughters visit and needed to use them up – your recipe worked perfectly and was delicious ! Thanks
Ang
This was great! I didn’t want to turn on the oven, so I placed in cast iron skillet (on a gas stove) and heated with lid on. Used fresh home-grown tomatoes and fresh basil It was crisp on bottom and nicely melted gooey goodness on top. Thanks.
Gayle
Hey Kate!
My main squeeze has Celiacs, so we used large corn tortillas instead. Since corn tortillas tend to be thinner/drier, and thus can get so much crispier, we actually stacked up two, and then added toppings (we didn’t put anything in between, although we may sprinkle some cheese between the two tortillas next time… Since why not?). We then followed your directions to a T and they came out AMAZING! Crispy bottom, but not too dry!
New “easy dinner” recipe for us (as I’m vegetarian, so cooking for us is complicated). Thanks!!!
Conine
Great idea :) Tried these for supper and needed to make several at once so I used my lodge cast iron griddles. Was able to do 2 on each. Everyone loved being given able to make their own ! I can see doing this for a quick lunch, a quite night home alone….or cut up as appetizers for game night !!!
★★★★★
Kate
Sounds like fun! I’m glad you enjoyed them.
Nancy
I’ve been making tortilla pizza ever since I found this recipe. Thank you so much! It makes a great tuna fish pizza.
★★★★★
Kate
Thanks, Nancy!
Rachel
Delicious!
It cooked perfectly! I did sauteed mushrooms, onions and garlic–yummy!
Thank you so much, Kate!
Off to peruse more of your recipes :p
★★★★★
Kate
You’re welcome, Rachel!! So happy this one turned out well :)
Mary
Found a new favorite, thank you! Made mine with ham, mushy and of course cheese. So good!
★★★★★
Kate
Great!
Suzanne
Can I make the tortilla pizza with corn tortillas? I am gluten free.
Kate
You can, I think! If the bottoms don’t get crisp, you might try brushing the tortillas lightly with olive oil and then pre-baking for a few minutes, until crispy. Then proceed with the toppings as directed. Keep an eye on the pizzas either way; they may require less time in the oven since they’re smaller.
Eileen
I really can’t believe it never occurred to me to use my cast iron skillet to cook these! I’ve mad three in the last week since finding this recipe! It’s great because the tortillas are much lower carb then other options, and my toddler doesn’t care as long as the name contains the word ‘pizza.’ These are fabulous, and never soggy. Also, I had no issues making two in a row with the pan (obviously) still very hot. The bottom didn’t burn on the second one.
★★★★★
Kate
Great! So glad the cast iron skillet trick worked for you. No one likes a soggy tortilla!
suzanne
trying tonight! cleaning out fridge so might have with bacon,fried bologna,and eggs.and store bought hash brown patties(trashy ,but love them).One pizza with kalamata olives,one with alloutte cheese and mozzarella.Thanks so much for such an easy recipe!!!
★★★★★
suzanne
BTW the cast iron skillets are the only thing we cook with!! Even the 20 year olds are too foody to cook with anything else.They buy them for each other
★★★★★
suzanne
adding capers to a plain one to jazz it up!!
★★★★★
Kate
You’re welcome, Suzanne!
CLaire
Hi. I’m one of those people who doesn’t leave comments often. I have to be moved to ecstasy to write something, Well that day has arrived. I love making your tortilla pizza recipe!! Tonight it’s sauteed zucchini, fresh mozzarella, roated red peppers, and Monterey Jack cheese. What an idea to use tortillas! I’m happy to have found you
★★★★★
Shawnee
Sooo yummy!!! Bacon bits go very well with this! I need a large flat cookie sheet for this so I can make more than one at a time.
★★★★★
Kate
Thank you for the review, Shawnee!
Jennifer
I use this recipe all the time. It is so quick and easy, which is important to me because I have chronic pain issues. I also love how budget friendly it is.
Honestly I can’t believe how simple this recipe is to use and modify. I use three mini tortillas instead of one big tortilla (eating mini pizzas is quite fun) and it’s around 500 calories, which is good for my dinner. I am now looking through your other recipes!
★★★★★
Kate
I’m glad you like it and helps you, Jennifer!
Jessica Smith
Very good! Use whatever toppings you want. This is the perfect way to make a tortilla pizza. Baking the crust first is key to it coming out just right.
★★★★★
Kate
Thanks for the review, Jessica!
Shelia Burns
Am new to Mexican cooking, and had picked up what I thought were tortillas but were fajitas. After googling, I found your site and after reading the recipes and comments I decided to try .along something for breakfast. I took out my stainless pan and put in two fajitas and slightly toast them on both sides, then using one, then later cheese, chopped ham, chopped hard boiled egg, left-over salad greens and more cheese. Put the second fajita on top and roasted it until it browned. Flipped it, roasted it until Brown and melted. Cut it not four pieces. Delicious!!! When fajitas are gone will get tortillas and experiment with them! What fun!
★★★★★
Kate
Welcome to the blog, Sheila! Thanks for sharing and for your review.
Sharon
Differed a little..brushed first with olive oil on both sides of the tortilla to avoid soggy crust. It worked and it turned out delicious! Thanks for the introduction!
★★★★★
Kate
You’re welcome, Sharon!
Kathy
I tried it with cheese,gouda,mozzarella, bacon,and once done,put fried egg on top,excellent. Onion also great.whatever you have for leftovers works great. Want to try naan bread,garlic. Thanks for recipe,fast,cheaper, better than thick pizza.
★★★★★
Kate
You’re welcome, Kathy!
Pam
So simple, tasty and quick, made with common ingredients most people have at home already. I made mine with Italian seasoned wraps, sauce leftover from a spaghetti dinner with Italian sausage, spices, ricotta and mozzarella cheese. After it was baked and all the cheese melted together I rolled it up and ate it like a stromboli. So good! Thanks for this versatile and so adaptable recipe!
★★★★★
Kate
You’re welcome, Pam! Thank you for your review.
Dally
Omg! I don’t like pizza but I fixed one for my grandson and guess who likes pizza now? Lol very good!!
pat
Hey Kate,
Can I use my home made corn tortillas instead?
Thanks,
Pat
Kate
Sure!
Surya
It has been a long time since this recipe was posted, but thank you for the idea – it has saved me a lot of time, money, and tastes great. :)
★★★★★
Kate
You’re welcome!
Jan Sturgis
My friend Sue and I just adore your cookbook and all your recipes. There’s not a disappointment in the lot! Thank you for your support as we go forward in our vegetarian lives. I too went veggie after reading about our culture of meat procurement. I’m grateful to have tasty alternatives. Wally and I can’t get enough of the cilantro lime rice! And… our dog Bo loves your recipes just as much as Cookie seems to! He even likes Beyond Meat burgers.
Thank you, thank you, thank you!
your mom
you’re a faggot
ur mom
you’re a faggot
★★★★★
Mauli Shah
Do I need to bake the tortillas first?
★★★★★
Kate
Hi! No need to bake if using pre-made. I hope this helps!
Jay Francis
If you are going with a sauce in a jar, just thought to mention that I’ve had a very good experience with the Bertolli brand traditional marinara with fresh garlic as my jar sauce choice.
★★★★★
Nadine
ABSOLUTELY DELISH! The first one cooked really quickly at 425 so I turned it down to 400 then I broiled it to get the cheese really bubbly! I used Jalapeno Monterey Jack and it’s quite greasy so this step was necessary lol! Thank you for sharing such a fabulously simple dish! I will try other toppings in the near future! :) Thank you…. Nadine ;)
★★★★★
Nicole
Made one of these in the air fryer/toaster oven combo. Stellar. It took me longer to grate the cheese than it did for the whole thing to get crispy, melty, and golden brown. This is going to be a staple around here from now on!
★★★★★
Kate
I love it, Nicole! Thank you for your review.
Mm Hodges
Easy’peasy recipe. Quick and my toppings were very tastey. Great evening snack. Tomorrow the kids will make their pizzas for lunch.
★★★★★
Kate
I love that! You’re welcome, Mm Hodges.
Diane C.
I made this tonight for the first time in an enamelled cast iron skillet. I cooked it for 10 minutes in the oven and it was not done, so I cooked it for the 4 extra minutes. I waited for a few minutes before I removed it from the skillet. It was stuck to the bottom of the skillet. Do you have any suggestions for me so it won’t stick. I really want it to work.
Kate
Hi! Sorry to hear they stuck. I would suggest parchment paper. That will help from sticking.
Diane C.
Thanks. I have never heard of using parchment paper in a skillet. It is a Le Creuset enamelled cast iron skillet. Are you sure it would be O.K.
Kate
Hi Diane, Sorry I misunderstood your baking method. I thought you baked your pizza. In the skillet, you may need to season it some more or ensure it’s hot enough next time.
JOSEPH
Excellent! As a past professional chef; I recommend putting a very light coating of olive oil on both sides of tortilla, bake for just around 2 minutes, then proceed to build your pizza. Did one with pineapple and ham under the cheese, one just cheese and pepperoni atop. Both were amazing!
★★★★★
Kate
Thank you for your tip, Joseph! I appreciate your review.