Tuna Onion Tortilla Pizza
Crispy tortilla base topped with tangy tomato sauce, melted mozzarella, canned tuna, and thin red onion slices. Cooked in a skillet until the cheese melts, this quick weeknight pizza skips the oven entirely for a casual, stovetop meal ready in minutes.
Ingredients
Instructions
- 1
Gather all ingredients and portion them.
- 2
Thinly slice the red onion.
- 3
Add olive oil to a warm pan and place a tortilla on top, moving it around to coat with oil.
- 4
Spread sauce over the tortilla using the back of a spoon.
- 5
Top with mozzarella cheese, canned tuna, and sliced red onion.
- 6
Cover the pan and cook on medium heat until cheese is melted.
- 7
Slice and serve hot.
Tips
Thin slicing of red onion ensures even cooking and distribution across the pizza.
Watch the heat to prevent the tortilla from burning on the bottom while the cheese melts on top.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat to avoid toughening the tortilla.
Prepare and slice all ingredients up to 4 hours ahead. Assemble and cook immediately before serving.
Serve immediately while hot and cheese is melted.
Common Mistakes
Use low to medium heat to avoid charring the tortilla bottom before cheese fully melts
Do not skip the lid during cooking to ensure even cheese melting
Do not use overly wet canned tuna to prevent sogginess; drain thoroughly first