Skillet Tortilla Pizza
When a pizza craving hits and there’s no time for dough, a wheat tortilla saves the day. In a dry pan it becomes a thin, crisp base, and a lid melts the cheese in minutes. We toast one side first, then flip it, so the toppings sit on the crisp side and the base doesn’t go soft.
- Prep
- 5 min
- Cook
- 9 min
- Total
- 14 min
- Servings
- 2
- Level
- Easy
- Per serving
- 410 kcal
Ingredients
Makes: 2 pizzas, 25 cm each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Prep the toppings
Mix the passata with the oregano. Get the tomatoes and onion ready and pat the sweetcorn dry with kitchen paper so the base doesn’t go soggy.
-
Step 2: Crisp the tortilla
Brush a 26–28 cm frying pan with half the oil and heat over medium heat. Add a tortilla and toast for 1 minute until the underside is crisp and spotted golden.
-
Step 3: Add the toppings
Flip the tortilla toasted side up and lower the heat to medium-low. Spread over 2 tbsp sauce, leaving a 1 cm border, scatter with half the cheese and top with half the tomatoes, onion and sweetcorn.
-
Step 4: Melt the cheese
Cover and cook for 3–4 minutes until the cheese has melted and is bubbling and the base is crisp — lift an edge with a spatula to check.
-
Step 5: Repeat and serve
Slide onto a board, add basil and cut into 6 wedges. Make the second pizza the same way with the remaining oil and toppings.
Tips & variations
-
Tip
Use low-moisture pizza mozzarella rather than fresh balls in brine — fresh mozzarella weeps and a thin base goes soggy.
-
Variation
Add a few jalapeño slices for heat, or a handful of very thinly sliced mushrooms for something more filling.
-
Tip
If you have an oven grill, you can finish the topped tortilla under it for 2–3 minutes instead of using a lid.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 410 kcal | 820 kcal |
| Protein | 20 g | 40 g |
| Fat | 20 g | 40 g |
| Carbohydrates | 38 g | 76 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
