10-Minute Tortilla Pizza
The wheat wrap is the base, cooked in the pan, not in the oven, and therefore truly crispy.
- Preparation
- 5 min
- Cook/bake time
- 6 min
- Total
- 11 min
- Difficulty
- Easy
- Calories
The wheat wrap is the base, cooked in the pan, not in the oven, and therefore truly crispy. No dough, no resting time, no preheating. For the evening when pizza is the right answer, but a three-day dough fermentation is out of the question.
Why this works
In the oven, a tortilla is heated evenly from all sides, so the topping cooks, but the base remains soft because it lacks contact heat. In a dry pan, it lies directly on 200 degree metal and becomes crispy in two minutes. The lid then solves the second problem: it traps the heat above the topping so that the cheese melts without the base burning. For this to work, the topping must be sparse. A thickly topped tortilla releases so much steam that it condenses under the lid, runs down, and softens the base from the inside, which is exactly what the pan was supposed to prevent.
Step-by-step instructions
- 1
Mix the tomato sauce
Mix the strained tomatoes with oregano, salt, and the olive oil. Three tablespoons is the maximum, as more sauce means more water, and water is the only real enemy in this recipe.
- 2
Dry toast the base
Heat a non-stick pan without oil and place the tortilla in it. Toast for two minutes until it has brown spots underneath and feels stiff when lifted. This pre-toasting is the reason why the base stays crispy later.
- 3
Top and cover
Turn the tortilla over, spread the sauce thinly on it, distribute the cheese and tomatoes, and cover the pan. Cook for four minutes over medium heat until the cheese has melted. The toasted side is now on top and holds the topping, while the second side becomes crispy at the same time.
- 4
Serve
Pull the pizza onto a board with a spatula and let it stand for half a minute before cutting it, as straight from the pan the cheese will slide forward when cut. Top with basil.
Our best tips
- Top sparingly. Every additional moist ingredient releases steam that condenses under the lid and softens the base from below.
