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Pizzadilla with Tomatoes and Olives

Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

Everyone loves pizza but not the time and effort. Here, we take large flour tortillas and, using a skillet, produce amazing pizzas with tomatoes, cheese and olives. From skillet to oven in minutes.


  • 1 cup grape tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (12- to 13-inch) burrito-size flour tortilla
  • 2 ounces mozzarella cheese, shredded (1/2 cup)
  • 2 ounces cheddar cheese, shredded (1/2 cup)
  • 1/2 cup chopped pitted black olives
  • kosher salt and ground black pepper
  • chopped fresh basil, to garnish (optional)



Heat the oven to 450 F with a rack in the middle position. In a medium bowl, toss together the tomatoes, onion, 1 tablespoon oil, pepper flakes and a pinch each of salt and pepper.


In a 12-inch oven-safe skillet over medium, heat the remaining 1 tablespoon oil until barely smoking. Add the tortilla and, using a wide metal spatula, press it against the skillet; the edges of the tortilla will form a lip. Remove the pan from the heat. Sprinkle both cheeses onto the tortilla, then scatter on the tomato-onion mixture followed by the olives.


Place the skillet in the oven and bake until the tortilla is browned at the edges and the cheese is browned and bubbling, about 10 minutes. Remove the skillet from the oven (the handle will be hot) and slide the pizzadilla onto a cutting board. Cut into wedges.