Ultimate Guilty Pleasure: Crispy Tortilla Pizza — A Ten-Minute Bar Pie Hack

Ultimate Guilty Pleasure: Crispy Tortilla Pizza

🧀 Ingredients

• 1 large Burrito Grande La Banderita flour tortilla

• 1–2 tbsp canned pizza sauce (I use Lidl brand)

• 1 generous handful whole milk mozzarella, shredded

• Red onion, finely diced

• Mushrooms, thinly sliced

• Red or green pepper, diced

• Salt and dried oregano, to taste

Step-by-Step

1) Preheat pan & toast tortilla

• Place a dry cast iron skillet over medium heat.

• Add the tortilla directly to the pan — no oil or butter.

• Cook until the bottom shows light golden spots, then flip and toast the other side until slightly puffed and blistered.

2) Sauce to the edges

• Working quickly while the pan stays hot, spread 1–2 tbsp pizza sauce evenly across the tortilla, all the way to the edges.

• This helps the rim crisp and caramelize beautifully under the broiler.

3) Add cheese

• Sprinkle a generous, even layer of whole milk mozzarella over the sauce.

4) Add veggies & seasonings

• Scatter red onion, mushrooms, and peppers across the top.

• Finish with a pinch of salt and a dusting of dried oregano.

5) Broil on the top rack

• Transfer the skillet to the top oven rack, as close to the broiler as possible.

• Broil on HIGH for about 2 minutes, rotating the pan once or twice for even browning.

• You want charred edges and bubbly, golden cheese.

6) Slice & serve

• Remove from the oven and slide the pizza onto a board or plate.

• Slice into quarters and enjoy immediately — ideally standing over the stove.

Notes & tips

• Adapted from J. Kenji López-Alt’s quick tortilla pizza method.

• A dry pan gives you the perfect crispy base without grease.

• Keep toppings light so the tortilla stays crunchy, not soggy.

• Optional upgrades: pepperoni, chili flakes, or a drizzle of olive oil after broiling.