How to make Skillet Tortilla Pizza

• 1 flour tortilla (about 8-inches diameter)
• Grated mozzarella cheese
• Tomato sauce
• Fresh basil leaves, thinly sliced

Method – Skillet Tortilla Pizza

1. Heat flour tortilla on skillet until it puffs up:

The ingredients in this dish are as simple as they come: shredded mozzarella, tomato sauce, and basil. However, other popular pizza additions, such as caramelized onions or basil pesto, would work just as well. Use a very light hand. Since the tortilla is so flimsy, it may be crushed with little effort.

2. Add toppings:

Grate some mozzarella cheese and sprinkle it over the tortilla. Spread a thin layer of tomato sauce over the cheese with the back of a spoon once it has melted about halfway. Add some extra cheese on top of the tomato sauce.

3. Remove from heat and cover to melt cheese:

When the tortilla’s edges begin to brown, it means the bottom is browning nicely. Take the pan off the heat at this point. The cheese on top can melt with the pan’s remaining heat if you cover the skillet for a minute or so.

4. Sprinkle with fresh sliced basil:

Transfer to a cutting board or platter, and slice as desired. Start serving right away.

Nutrition Facts  – Skillet Tortilla Pizza
Servings: 1
Amount per serving
Calories	230
% Daily Value*
Total Fat 9g	12%
Saturated Fat 4g	22%
Cholesterol 22mg	7%
Sodium 520mg	23%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 10g
Vitamin C 2mg	11%
Calcium 165mg	13%
Iron 2mg	10%
Potassium 166mg	4%

Homemade Flour Tortillas

The best flour to use is all-purpose flour, which is also the type of flour most people keep on hand. Use half all-purpose flour and half whole wheat flour, or entirely whole wheat flour, if you prefer whole grains.

Using whole wheat flour may require more liquid to achieve a workable dough. The traditional tortilla recipe calls for lard, but high-quality lard is expensive and not widely available, and many people just refuse to use it. You can replace the shortening with butter or vegetable oil. The tortillas baked with butter are a weakness of mine, and the house expert endorses wholeheartedly.

How to Make Perfect Tortillas

Because I’m lazy and have a stand mixer, I just use the paddle attachment to mix and knead the dough for a minute or two. If you don’t have two hands, the next best thing is to hold the bowl with one hand and mix the dough with the other.

It needs to be kneaded for a minute or two on the counter top until it becomes soft and smooth. REST: After mixing, the dough’s gluten is activated, allowing it to bounce back when rolled. Forming it into flat disks and letting it rest for 30 minutes will make it much simpler to roll out.

ROLL: You can either heat the pan and slap each tortilla on the pan as soon as you roll it, or you can roll out all of the tortillas at once and cook them. If you have help, you can split the work of rolling and cooking tortillas between two people.

It’s best if I can wrap them up and cook them right away. As soon as I place a tortilla in the pan, I begin rolling another one, timing it (or keeping an eye on the pan) to ensure it doesn’t burn. Once you get the hang of it, you can roll a tortilla in about the time it takes to cook one that has already been rolled.