Save to Pins My roommate Sarah walked in on me hovering over a frying pan at midnight, watching cheese bubble through a tortilla like it was the most fascinating science experiment. She laughed and asked what on earth I was doing, and I just slid a golden triangle onto her plate. Five minutes later we were both sitting cross-legged on the kitchen floor, quietly demolishing the rest. Now it's the only thing we make when we're too tired to think but craving something that feels like comfort.
I started making these during college finals when my brain refused to meal plan but my stomach demanded something more substantial than cereal. One night my study group caught a whiff and suddenly my tiny dorm kitchen became the most popular spot on the floor. Now whenever friends come over for movie night, someone inevitably asks if I can make those pizza things.
Ingredients
- 2 large flour tortillas: Large ones fold better without tearing, and they get beautifully crisp without turning tough
- 4 tbsp pizza sauce or tomato passata: Dont oversauce or the tortilla will sog out—less is more here
- 1 tsp olive oil: Just enough to help the tortilla bronze and crisp up in the pan
- 100 g (1 cup) shredded mozzarella cheese: Fresh mozzarella is too wet—stick to shredded for that perfect melt
- 40 g (1/3 cup) sliced pepperoni: Vegetarian alternatives work great too, or swap in mushrooms for a lighter version
- 1/4 red bell pepper, thinly sliced: Thin ribbons cook through quickly and add sweetness without crunch
- 1/4 small red onion, thinly sliced: Red onion mingles beautifully with the cheese and adds just enough bite
- 4 black olives, sliced: A salty pop that cuts through the richness of melted cheese
- 1/2 tsp dried oregano: Sprinkle this over each quarter so every fold gets that aromatic herbal note
- Fresh basil leaves: Tuck these on right before serving for a bright, fresh finish that wakes everything up
Instructions
- Prep the tortilla canvas:
- Lay your tortilla flat and make one clean cut from the center to the edge—think of it as slicing a pizza, but only once.
- Sauce with restraint:
- Spread 2 tablespoons of sauce in a thin, even layer, leaving about a centimeter border around the edge so nothing leaks out when you fold.
- Layer the foundation:
- Sprinkle half the mozzarella across the whole surface, then mentally divide the tortilla into four quarters for your toppings.
- Build your flavor quarters:
- Pile pepperoni in one section, bell peppers in another, onions in the third, and olives in the last, then hit each with a pinch of oregano.
- The folding magic:
- Start at your cut and fold each quarter over the next one until you have a neat layered triangle, like a delicious little parcel.
- Get the pan ready:
- Heat a non-stick skillet over medium heat and give it a quick brush of olive oil—just a whisper, not a puddle.
- Toast to perfection:
- Carefully place the wrap seam-side down and cook for 3 to 4 minutes per side, pressing gently with your spatula until both sides are golden and the cheese has melted into all the layers.
- Finish with flair:
- Let it cool for just a minute so the cheese sets slightly, tuck in some fresh basil if you have it, and slice in half before serving.
Save to Pins My niece declared these way better than regular pizza because you can eat them with your hands without the toppings sliding off. She's started requesting them every time she sleeps over, and I've learned to always have extra tortillas on hand.
Make It Yours
Swap pepperoni for cooked chicken, crumbled sausage, or go fully vegetarian with mushrooms and spinach. I've made dessert versions with Nutella and strawberries, though that's more of a midnight experiment than a proper recipe.
Serving Ideas
These are perfect with a simple green salad dressed in something acidic to cut through the cheese. A small bowl of warm marinara sauce on the side takes it over the top for dipping.
Storage And Make-Ahead
You can prep everything up to the folding step and refrigerate the assembled (but unfolded) tortillas for a few hours. They cook beautifully from cold and actually crisp up even better this way.
- These are best eaten immediately while still crispy and hot
- If you have leftovers, reheat them in a dry pan—microwaving will make them chewy
- The tortilla will soften as it sits, so plan to cook them right when you want to eat
Save to Pins Hope these bring as many happy late-night kitchen moments to your home as they have to mine.
Frequently Asked Questions
- → How do I fold the tortilla properly?
Cut a straight line from the center to the edge, then arrange toppings in each quarter. Starting from the cut, fold each section over the next one until you have a layered triangle shape.
- → What heat setting should I use?
Medium heat works best—high enough to crisp the tortilla and melt the cheese, but not so hot that it burns before the cheese melts through.
- → Can I make these ahead of time?
These are best served fresh and hot. You can prep the ingredients in advance, but assemble and cook just before eating for optimal texture.
- → What other toppings work well?
Mushrooms, spinach, cooked chicken, bacon, ham, pineapple, or different cheeses like cheddar or provolone all create delicious variations.
- → How do I know when it's done?
The tortilla should be golden brown and crispy on both sides, and the cheese should be fully melted. Press gently with a spatula to ensure even crisping.
- → Can I bake these instead of pan-frying?
Yes, bake at 200°C (400°F) for 10–12 minutes, flipping halfway through. The result will be crispy though slightly less golden than pan-toasted.