Extra-Crispy Bar-Style Tortilla Pizza Recipe

A tortilla pizza on a cutting board cut into wedges.
Bar-style pizzas have an ultra-thin crust and cheese that goes all the way to the edges.

Serious Eats / Liz Clayman

Why It Works

  • Using flour tortillas as the base for the pizza means you don't have to spend time making, stretching, or rolling your own dough.
  • The cast iron skillet is the ideal pan for baking this pizza, catching all of the little bits of cheese that melt out around the edges, forming a crisp, browned edge.

Bar pies are the pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.

2:25

Recipe Facts

4.9

(20)

Active: 5 mins
Total: 12 mins
Serves: 1 to 2 servings

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Ingredients

  • 1/2 teaspoon extra virgin olive oil, plus more for drizzling

  • 1 (10-inch) flour tortilla

  • 1/4 cup (60ml) store-bought or homemade pizza sauce

  • 1 1/2 ounces (45g) shredded whole milk low-moisture mozzarella cheese

  • 1 ounce (30g) finely grated Parmesan cheese, divided

  • Kosher salt

  • 2 fresh basil leaves, roughly torn

Directions

  1. Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to medium-low and wipe out excess oil with a paper towel.

    Rubbing a cast iron skillet with an oiled paper towel.

    Serious Eats / Liz Clayman

  2. Place tortilla in skillet with the rougher textured-side facing down. Spread sauce evenly over tortilla all the way to the edges. Spread mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Season lightly with salt. Scatter with basil and drizzle with olive oil.

    A collage of four photos showing how to build a tortilla pizza in a cast iron skillet with sauce, cheese, and torn fresh basil leaves.

    Serious Eats / Liz Clayman

  3. Place skillet under broiler and broil until cheese is melted and starting to brown in spots, 2 to 4 minutes. Remove from oven and sprinkle with remaining Parmesan. Using a small metal spatula, gently pry edges of pizza loose, releasing the cheese from the skillet. Peek under bottom. If more crispness is desired, place skillet over medium heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved. Slide pizza out onto a cutting board. Cut and serve immediately.

    A collage of three photos showing a finished tortilla pizza, a slice on a cutting board, and the crispy bottom of a slice of pizza.

    Serious Eats / Liz Clayman

Special equipment

10-inch cast-iron skillet

Make-Ahead and Storage

This pizza is best enjoyed right away.

This Recipe Appears In

Nutrition Facts (per serving)
1032 Calories
30g Fat
156g Carbs
32g Protein
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 1032
% Daily Value*
Total Fat 30g 38%
Saturated Fat 10g 49%
Cholesterol 26mg 9%
Sodium 1843mg 80%
Total Carbohydrate 156g 57%
Dietary Fiber 10g 34%
Total Sugars 2g
Protein 32g
Vitamin C 4mg 18%
Calcium 348mg 27%
Iron 9mg 52%
Potassium 534mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)