Equipment
* optional
Ingredients
Base
- 2 flour tortillas, large (about 20cm diameter)
- 15 ml olive oil
Sauce and Cheese
- 80 ml pizza sauce
- 100 g mozzarella cheese, low-moisture, shredded
- 2 g dried oregano
Toppings
- 40 g salami, thinly sliced
- 50 g red bell pepper, thinly sliced
- 30 g red onion, thinly sliced
- 40 g prosciutto di parma, torn into ribbons
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 634 kcal
- Protein
- 26 g
- Carbohydrates
- 40 g
- Fat
- 41 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 1287 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 63 mg
- Potassium
- 562 mg
- Calcium
- 374 mg
- Iron
- 3.5 mg
- Magnesium
- 71 mg
- Phosphorus
- 370 mg
- Zinc
- 2.8 mg
- Vitamin A
- 144 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.41 mg
- Niacin
- 4.2 mg
- Folate
- 89 mcg
- Water
- 105 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a heavy baking sheet on the middle rack of the oven and preheat to 220C/425F. Allowing the pan to heat up ensures a crispy crust.
Brush both sides of the tortillas lightly with olive oil. Place them on a flat workspace and spread the pizza sauce evenly over the tops, leaving a small 1cm border around the edges.
Scatter the shredded mozzarella evenly over the sauce. Top with the sliced salami, red bell pepper, and red onion. Sprinkle the dried oregano over the entire assembly.
Carefully remove the hot baking sheet from the oven. Slide the assembled tortillas onto the hot sheet and return to the oven. Bake for 6 to 8 minutes until the cheese is bubbling, golden brown, and the tortilla edges are deeply toasted.
Remove the pizzas from the oven. Immediately drape the torn ribbons of Parma ham over the hot pizzas so the residual heat gently warms the meat without cooking it. Slice and serve immediately.
Chef's Notes
- Always add delicate cured meats like Parma ham after the pizza comes out of the oven. Baking prosciutto makes it tough, overly salty, and destroys its melt-in-the-mouth texture.
- Preheating your baking sheet acts like a makeshift pizza stone. The immediate blast of heat from the bottom sets the crust and prevents the sauce from seeping into the tortilla.
- If you find your tortillas bubble up excessively in the oven, prick them a few times with a fork before adding the sauce to allow steam to escape.
Storage
Refrigerator: 1 day — Store in an airtight container. The crust will soften significantly.
Reheating: Reheat in a dry skillet over medium heat for 2-3 minutes, or in a 200C/400F oven until the crust recrisps.
Troubleshooting
Soggy tortilla base
Cause: Too much pizza sauce, heavily water-logged vegetables, or a cold baking tray
Fix: Transfer the baked pizza to a hot skillet on the stovetop over medium heat for 1 to 2 minutes to recrisp the bottom
Prevention: Use a light hand with the sauce, slice vegetables very thinly, and always preheat the baking tray before sliding the pizzas onto it
Burnt tortilla edges
Cause: Oven temperature was too high or pizza was left in too long
Fix: Trim the burnt edges with kitchen shears before serving
Prevention: Monitor closely after the 5-minute mark, as ultra-thin tortillas transition from crispy to burnt very quickly
Cultural Context
Tortilla pizzas, often playfully called 'tortizzas', are a modern culinary hack blending the convenience of Mexican flatbreads with traditional Neapolitan flavor profiles. They offer an ultra-thin, cracker-like crust experience without the time-consuming yeast dough fermentation, perfectly suited for fast-paced lifestyles.
