Bity
This tortilla pizza is cooked upside down on the Blackstone, and it is the crispiest, most ridiculous ten minute lunch I know. Pepperoni goes straight onto the hot griddle, cheese piles on top, then a sauced tortilla is pressed down over the lot, so the cheese fries into a golden, lacy crust.
In short, a Blackstone tortilla pizza is pepperoni and mozzarella laid straight onto a griddle at medium heat, covered with a flour tortilla spread with pizza sauce, cooked for 2 to 3 minutes until the cheese is crisp, then flipped and toasted for 1 to 2 minutes more. It takes about 20 minutes in total, including 10 minutes of prep, makes 4 pizzas, one per tortilla, and works out at about 600 calories per pizza.
I first saw the trick at a friend’s barbecue, where her teenage son was turning them out faster than we could eat them. Since then it has become my go to whenever the griddle is already hot. It feels like a cheat, and honestly, it is the good kind.
Quick Breakdown
Why You’ll Love This Tortilla Pizza
- Ready in minutes. About three minutes on the first side and two on the second, per pizza.
- Five ingredients. Pepperoni, mozzarella, flour tortillas, pizza sauce and a pinch of Italian seasoning.
- Crispy, frico style cheese. Because the cheese fries directly on the steel, it turns golden and crunchy, like the edge of a good lasagne.
- No dough, no oven. Perfect for summer evenings when the kitchen is too hot.
- Everyone builds their own. Kids love choosing toppings and watching theirs flip.
Ingredient Notes
- Pepperoni. Six to eight ounces (up to 225 g). Large deli style slices, like the ones in the photos, cover the base well and crisp at the edges. Pepperoni is a processed meat, so I treat this as an occasional favourite; Harvard Health explains why processed meats are best kept to a treat.
- Mozzarella. Two cups, shredded (225 g). Low moisture mozzarella melts and browns without going watery.
- Flour tortillas. Four of them. Medium flour tortillas give the crispiest result, because they sit flat and toast evenly.
- Pizza sauce. Half a cup (120 ml), about two tablespoons per tortilla. A thin layer is all you need.
- Italian seasoning. One teaspoon, optional. A sprinkle over the top at the end adds that pizzeria smell. In the photos I also added a little chopped fresh parsley.
What Makes Tortilla Pizza Crispy?
Cooking it upside down is what makes this version crispy: the cheese fries directly on the hot griddle in the pepperoni fat, and the sauce stays sealed between the cheese and the tortilla.
Most tortilla pizza recipes put the sauce on top and bake it in the oven, which works, but the base can go floppy under the sauce. This upside down method flips the whole idea:
- The pepperoni goes down first. It renders its fat onto the griddle, which then fries the cheese.
- The cheese becomes the crust. It melts into the pepperoni and turns into a crisp, golden layer.
- The sauce is sealed in the middle. Because it sits between the cheese and the tortilla, it cannot soak through.
- The tortilla toasts last. After the flip, it gets a minute or two directly on the hot steel, so it is crisp too.
How To Make Tortilla Pizza on the Blackstone
1. Preheat. First, heat the Blackstone to medium. Too hot and the cheese burns before the tortilla goes on.
2. Lay out the pepperoni. Next, arrange the pepperoni straight onto the griddle in circles roughly the size of your tortillas.
3. Add the cheese. Then pile mozzarella on top of each circle.
4. Sauce the tortillas. Meanwhile, spread a thin layer of pizza sauce over one side of each tortilla. I usually sauce all four before I even light the griddle, so they are ready to go.
5. Press it on. After that, place each tortilla sauce side down over the cheese and press gently.
6. Cook. Leave it for 2 to 3 minutes, until the cheese underneath is melted and crispy.
7. Flip. Slide a wide spatula under the cheese and carefully flip each one.
8. Toast. Cook for another 1 to 2 minutes, until the tortilla is golden brown.
9. Season. Sprinkle with Italian seasoning if you like.
10. Slice and serve. Finally, cut into wedges with a pizza wheel and serve immediately, while the cheese is still crisp.
Other Ways to Cook It
No griddle? You can make tortilla pizza indoors in a large nonstick frying pan or a griddle pan using exactly the same upside down method. Here is how the options compare:
| Method | How | Result |
|---|---|---|
| Blackstone griddle | Medium heat, upside down, 3 to 5 minutes | Crispiest cheese, cooks four at once |
| Large frying pan | Medium heat, upside down, one at a time | Just as crisp, slower for a crowd |
| Oven | Sauce side up on a hot tray until bubbling | Softer base, classic look |
| Air fryer | Sauce side up, one at a time, watch closely | Crisp edges, small batches |
Why Is the Cheese Sticking?
Cheese sticks to the griddle when a tortilla pizza is flipped too soon, the heat is too high or the steel is not seasoned. Cook at medium, wait 2 to 3 minutes until the cheese is golden and releases when nudged, and use a wide, thin edged spatula. The usual causes:
- You flipped too soon. Wait until the cheese is golden and releases when nudged.
- The griddle is not seasoned. A light film of oil helps on a newer surface.
- The heat was too high. Burnt cheese welds itself to the steel. Medium is plenty.
- The spatula was too small. Use a wide, thin edged spatula and slide it all the way under before lifting.
- Soggy rather than stuck? Too much sauce. Two tablespoons per tortilla, spread thin.
Tips for the Best Tortilla Pizza
- Keep the pepperoni within the outline of the tortilla so the edges stay neat.
- Spread the sauce almost to the edge, but leave a small border so it does not squeeze out.
- Press the tortilla down gently with the spatula right after it goes on, so everything bonds.
- Cook two at a time on a smaller griddle so you can flip without rushing.
- Eat your tortilla pizza straight away; this is a dish that waits for no one.
Storage and Reheating
- Fridge. Store leftover tortilla pizza in the fridge for up to 2 days. As a heads up, the cheese will not be as melty or crisp the next day.
- Reheating. A hot griddle, frying pan or air fryer brings back some crunch in a couple of minutes. The microwave makes it soft.
- Prep ahead. Instead of storing cooked leftovers, sauce the tortillas and keep the cheese and pepperoni ready in the fridge, then cook fresh.
Variations and Substitutions
- Other toppings. Sausage, bacon, vegetables or chicken all work well. Chop them small so they sit flat.
- Cheese mix. Add a handful of cheddar or provolone to the mozzarella.
- Veggie. Skip the pepperoni and lay thin slices of courgette or peppers on the griddle first.
- Different base. For a high protein flatbread, try my cottage cheese flatbread as the base instead.
- Muffin tin version. For lunchboxes, my pizza muffins freeze beautifully.
What to Serve With It
When the Blackstone is already fired up, I make a full griddle night of it: Blackstone smash burgers for the grown ups and these wedges for the kids. Leftover heat is also perfect for searing a ribeye on Blackstone afterwards.
For a lighter meal, pair tortilla pizza with a crunchy green salad, cucumber sticks and a bowl of marinara for dipping. It also makes a great after school snack; the Academy of Nutrition and Dietetics has more ideas for after school snacks if you want to balance the plate.
Frequently Asked Questions
Ingredients and Method
What tortillas are best for tortilla pizza?
Medium flour tortillas give the crispiest result, because they sit flat and toast evenly. Corn tortillas tend to crack when you flip them.
What toppings can I put on a tortilla pizza?
Pepperoni is the classic, but sausage, bacon, vegetables or chicken all work well; chop them small so they sit flat. For a veggie version, lay thin slices of courgette or peppers on the griddle first.
Why is Blackstone tortilla pizza cooked upside down?
So the cheese fries directly on the griddle into a crispy crust, while the sauce stays sealed between the cheese and the tortilla and cannot make the base floppy.
What heat should the Blackstone be for tortilla pizza?
Medium. Any hotter and the cheese burns before the tortilla has a chance to toast, and burnt cheese welds itself to the steel.
Indoors and Leftovers
Can I make tortilla pizza without a griddle?
Yes. Use a large nonstick frying pan or a griddle pan over medium heat with the same upside down method, cooking one at a time.
Can I make tortilla pizza in the oven?
Yes. Bake it sauce side up on a hot tray until bubbling, although the base will be softer than the griddle version.
How long does leftover tortilla pizza last in the fridge?
Up to 2 days. Reheat it on a hot griddle, frying pan or air fryer for a couple of minutes to bring back some crunch; the microwave makes it soft. It is best enjoyed fresh.
How many tortilla pizzas does this recipe make?
Four, one per flour tortilla, using 2 cups (225 g) of mozzarella and about two tablespoons of pizza sauce each. Each one serves one hungry person or two as a snack.
Ingredients
- 6 to 8 ounces pepperoni (up to 225 g)
- 2 cups shredded mozzarella cheese (225 g)
- 4 flour tortillas medium
- 1/2 cup pizza sauce (120 ml)
- 1 teaspoon Italian seasoning optional
Instructions
- Preheat the Blackstone griddle to medium heat.
- Put the pepperoni directly onto the griddle in circles.
- Top each circle with mozzarella cheese.
- Spread a thin layer of pizza sauce onto each tortilla.
- Place the tortillas sauce-side down over the cheese.
- Cook for 2 to 3 minutes until the cheese is melted and crispy.
- Carefully flip each pizza.
- Cook for another 1 to 2 minutes until the tortilla is golden brown.
- Sprinkle with Italian seasoning if desired.
- Slice and serve immediately.
