Tortilla pizza
- Preparation 30 min
- Cooking 32 min
- Servings 4 to 6
- Freezing Absolutely
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🍕 Thank you, Pinterest
Thank you, Pinterest, for this absolutely deadly tortilla pizza idea. It’s the kind of recipe that delivers maximum payoff with minimal effort. Easy to customize, insanely satisfying and perfect for sharing, this one disappeared fast at our place. The tortillas replace traditional dough, creating crisp layers with a gooey, cheesy center that hits all the right notes.
🔥 A perfect recipe for hosting (or treating yourself)
This tortilla pizza is ideal for a relaxed Saturday night, casual entertaining or a last-minute gathering with friends. Layered, crunchy and unapologetically rich, it’s best served with a light green salad to balance out the saltiness and richness of the cheese and cured meats. Simple, smart and dangerously good.
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🔥 Press each layer firmly
Light pressure at every stage ensures a compact structure that slices cleanly and holds together when serving.
🧀 Cheese is the glue
Generous cheese between layers helps bind everything together and guarantees a gooey, cohesive result.
🍄 Alternate toppings wisely
Adding mushrooms and onions every other layer distributes moisture evenly and prevents a soggy center.
❄️ Freezing made easy
This tortilla pizza freezes extremely well. Let it cool completely, slice, wrap tightly and freeze. Reheat directly in the oven to restore crispness.
Ingredients
- 6 big wheat tortillas
- 1 1/2 cup homemade pizza sauce
- 200g pepperoni, finely sliced
- 200g spicy capicollo, finely sliced
- 4 1/2 cup mozzarella cheese grated
- 3 tablespoons red onions, finely chopped
- 10 white mushrooms, sliced
- Dried parsley
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Preparation
- Preheat the oven at 400°F.
- In a 10”1/2 cast iron skillet (or in a baking dish), pour a ladle of sauce in the bottom and spread.
- Place a tortilla on the bottom and press gently. Spread another ladle of sauce on the tortilla then add a couple of slices of pepperoni and capicollo on top. Add a small handful of cheese, place another tortilla on top then press gently to compact.
- Repeat with the sauce, pepperoni and capicollo then add 1/3 of the onions and 1/3 of the mushrooms. Add another handful of cheese then place a tortilla on top, pressing gently again.
- Continue in the same pattern, adding mushrooms and onions every other layer, in order to finish with some mushrooms and onions on top. Cover in cheese then garnish with dried parsley to taste.
- Place in the oven and cook for 30 minutes. Crank to BROIL for 1-2 minutes until cheese is golden, if necessary! Remove from the oven and let cool down 5 minutes before eating. Serve with a green salad in order to balance the salty side of this recipe!
Absolutely. Salami, prosciutto, chorizo or leftover cooked meats work very well.
Yes. Assemble the pizza, cover tightly and bake just before serving.
Cast iron retains heat evenly, helping the bottom layer crisp without burning the cheese.
Yes. It’s perfect for make-ahead meals and quick dinners.
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