I made this for the first time one evening when I just didn't feel like cooking anything complicated. I had a leftover tortilla from another dish, a rather sad sausage, some corn left over from the day before, and of course, the cheese. The first time I put too much ketchup, and the edges of the tortilla got a bit soggy, but no one died. Ironically, we even argued over who got the last corner. Since then, I've repeated it whenever I craved a "quick pizza," the kind that takes just a minute, without the hassle of dough or other tricks.
How it helps: from the moment you reach into the fridge to when you sit down to eat takes about 15 minutes, if you don't forget to preheat the oven like I do.
Preparation time: 3-4 minutes to assemble, 10-15 minutes in the oven, just enough for the cheese to melt and the tortilla to get crispy edges.
One tortilla = one serving for a normal person (or two if someone else "tastes" it, especially if you want to add something else).
Skill level: anyone who knows how to turn on the oven and avoid touching the hot grill can do it.
Ingredients, what and why
1 tortilla (medium diameter, about 20 cm, pretty much what you find in bags at supermarkets) – the base, holds everything together, browns, and gets crispy at the edges
1 sausage (or 2 if they are thin or you're hungrier) – for salty flavor and texture, plus that specific smell spreads throughout the kitchen
2-3 tablespoons of canned corn, well drained – adds sweetness and makes everything more colorful
2 good tablespoons of ketchup (or if you prefer, you can use pizza sauce, but ketchup does the job quickly here) – the glue and “sauce” that gives everything a pizza flavor
60-80 g grated cheese (I don’t weigh it, I just put a generous handful to cover well) – for the top layer that melts and holds everything together
1-2 tablespoons of oil (I use sunflower oil, but any oil works, just make sure it doesn’t stick the tortilla to the tray)
Preparation method
1. Preheat the oven to 200°C, so it’s hot when you put the tray in. I sometimes forget, and then I lose all the progress.
2. Take a flat tray (preferably a low one, so you can easily take out the tortilla, not a cake pan). If you have parchment paper, put it in the tray, but it works directly in the tray too, just grease it a bit with oil so it doesn’t stick.
3. Place the tortilla in the tray and spread ketchup over the entire surface. Don’t overdo it – if you put too much, it will get soggy and you won’t be able to eat it by hand. Use the back of a spoon to spread it evenly, leaving a one-finger-wide circle around the edge so it stays crispy.
4. Slice the sausage thinly, or however you like. I cut it into rounds; they cook better and don’t burn. Sprinkle over the ketchup, spreading it around to cover most of the surface.
5. Add the corn on top – don’t pile it up, or it will slide when you cut the “pizza.” It’s better to scatter it lightly, so it’s spread out.
6. Sprinkle the grated cheese all over, making sure not to cover the edge you left free. I don’t know why, but if you push the cheese all the way to the edge, it melts and sticks badly to the tray.
7. Put the tray in the oven – the middle rack works best for me – and keep an eye on it for about 10-15 minutes. Watch for the edges to turn brown and for the cheese to bubble or even get a few golden spots. Don’t leave it too long, or it’ll burn underneath and harden.
8. Take the tray out, let it breathe for 1-2 minutes (if you can), then cut into slices or, if you’re in a hurry, roll it up like a wrap, and your meal is ready.
Why I make this recipe often
For me, it’s the kind of food that “saves the evening” when you don’t feel like cooking, have no time, or simply have nothing prepared. It’s perfect when you come home starving from work or if guests drop by unexpectedly. Plus, nothing goes to waste – if you have an old sausage or forgotten corn in the fridge, they find their place here. Kids eat it without complaints, and you can improvise with whatever you have. It can even be made at midnight after a night out, and you won’t mess up the whole kitchen.
Tips, variations, and serving ideas
Useful tips:
- Don’t spread too much ketchup – the tortilla will stay wet and won’t crisp up at the edges, even if you keep it in the oven longer.
- Don’t put cheese all the way to the edge, or it will stick or burn.
- If you use cold ingredients straight from the fridge, make sure they’re not too wet; otherwise, everything will get soggy.
- For electric ovens, about 200°C works well. If you have a convection oven, lower the temperature by 10 degrees and check it sooner, or the edges will brown too much.
Ingredient substitutions:
- Instead of sausage, any deli meat works (ham, salami, boiled or grilled chicken breast, even thinly sliced leftover roast).
- For a vegetarian version: sliced mushrooms, bell peppers, corn, even pineapple (I know, not everyone likes it, but it surprisingly goes well with corn).
- If you don’t have cheese, you can use any hard cheese that melts (edam, gouda, pizza cheese, even cheddar).
- For gluten-free: there are 100% corn tortillas, look in the organic or gluten-free section. They don’t get as crispy, but they’re still good.
Recipe variations:
- Vegan: use vegan cheese and plant-based sausage/ham, plus more vegetables (red onion, thinly sliced cherry tomatoes, olives).
- With sauce: if you feel like it, replace the ketchup with a quick-cooked tomato sauce with garlic, or even pepper paste.
- For kids: just corn, cheese, and maybe a few strips of bell pepper.
Serving ideas:
- Goes well with a fresh cabbage salad, finely chopped and dressed with oil and lemon juice.
- If you want something quick for breakfast, cut the “pizza” into strips and serve it with yogurt on the side.
- It’s great for takeout – roll it up while it’s warm, wrap it in a napkin, and you’re good to go.
- If you want something to drink, I’d go for a glass of ayran or fresh juice; it also pairs well with beer if it’s evening and you’re with friends.
Frequently asked questions
- Can it be made in a frying pan?
Yes, but it won’t be as crispy. Use a non-stick pan without oil over medium heat, cover with a lid, and check to ensure it doesn’t burn on the bottom. The cheese will melt, but the edges won’t get as crispy as in the oven.
- Can I use pita or something else instead of tortilla?
Yes, thin pita works too, but be aware that some get soggy faster. If you use thick pita, it might stay soft in the middle and crispy at the edges.
- Can it be made without cheese?
Yes, but it won’t “hold” together the same way. You can use crumbled tofu cheese (for vegan), or sprinkle nutritional yeast if you just want a cheesy flavor, but the texture won’t be the same.
- What if I don’t have sausage?
You can use any other cooked meat or thinly sliced deli meat, including leftover grilled meat or even canned tuna (well-drained).
- What’s the easiest way to cut it?
A pizza cutter works fastest, but if you don’t have one, a large, sharp knife with a “rocking” motion works too – don’t pull on the cheese. It’s easier to cut when it’s warm, but not immediately after taking it out, or the cheese will ooze everywhere.
Nutritional values (approx.)
For a serving like the one above (with sausage, 80g cheese, 2 tablespoons of ketchup, and corn), you’re looking at around 450-500 kcal. The cheese provides protein and fat, the sausage adds some protein and salt, the corn contributes a few carbohydrates and sugars, and the tortilla – most of the carbohydrates. It’s not diet food, but it’s not a calorie bomb either if you don’t overdo it with the cheese. It’s about like a large slice of thin pizza, without complicated dough and without excess fat. For vegetarians, if you remove the sausage and add mushrooms, it drops by 80-100 kcal per serving. If you want to make it “lighter,” use less cheese or low-fat cheese, and add more vegetables.
How to store and reheat
If you have leftovers (which rarely happens to me, but it has), let it cool completely, then wrap it in foil or put it in a container in the fridge. It keeps well for a day or two, or up to three days if it doesn’t have meat. When you want to reheat it, put it in the oven for 3-4 minutes at 180°C on parchment paper, directly on the grill (not in the tray, as it crisps better), or 1 minute in the microwave if you’re short on time (but it will get soft, still). If you want it for takeout, roll it up while it’s warm, and it’s still good even when cold, just don’t forget the napkin, or you’ll get ketchup and cheese all over your hands.
That’s it; it’s not rocket science, but I swear it saves many evenings when you want something good and quick without turning the kitchen into a battlefield.
How it helps: from the moment you reach into the fridge to when you sit down to eat takes about 15 minutes, if you don't forget to preheat the oven like I do.
Preparation time: 3-4 minutes to assemble, 10-15 minutes in the oven, just enough for the cheese to melt and the tortilla to get crispy edges.
One tortilla = one serving for a normal person (or two if someone else "tastes" it, especially if you want to add something else).
Skill level: anyone who knows how to turn on the oven and avoid touching the hot grill can do it.
Ingredients, what and why
1 tortilla (medium diameter, about 20 cm, pretty much what you find in bags at supermarkets) – the base, holds everything together, browns, and gets crispy at the edges
1 sausage (or 2 if they are thin or you're hungrier) – for salty flavor and texture, plus that specific smell spreads throughout the kitchen
2-3 tablespoons of canned corn, well drained – adds sweetness and makes everything more colorful
2 good tablespoons of ketchup (or if you prefer, you can use pizza sauce, but ketchup does the job quickly here) – the glue and “sauce” that gives everything a pizza flavor
60-80 g grated cheese (I don’t weigh it, I just put a generous handful to cover well) – for the top layer that melts and holds everything together
1-2 tablespoons of oil (I use sunflower oil, but any oil works, just make sure it doesn’t stick the tortilla to the tray)
Preparation method
1. Preheat the oven to 200°C, so it’s hot when you put the tray in. I sometimes forget, and then I lose all the progress.
2. Take a flat tray (preferably a low one, so you can easily take out the tortilla, not a cake pan). If you have parchment paper, put it in the tray, but it works directly in the tray too, just grease it a bit with oil so it doesn’t stick.
3. Place the tortilla in the tray and spread ketchup over the entire surface. Don’t overdo it – if you put too much, it will get soggy and you won’t be able to eat it by hand. Use the back of a spoon to spread it evenly, leaving a one-finger-wide circle around the edge so it stays crispy.
4. Slice the sausage thinly, or however you like. I cut it into rounds; they cook better and don’t burn. Sprinkle over the ketchup, spreading it around to cover most of the surface.
5. Add the corn on top – don’t pile it up, or it will slide when you cut the “pizza.” It’s better to scatter it lightly, so it’s spread out.
6. Sprinkle the grated cheese all over, making sure not to cover the edge you left free. I don’t know why, but if you push the cheese all the way to the edge, it melts and sticks badly to the tray.
7. Put the tray in the oven – the middle rack works best for me – and keep an eye on it for about 10-15 minutes. Watch for the edges to turn brown and for the cheese to bubble or even get a few golden spots. Don’t leave it too long, or it’ll burn underneath and harden.
8. Take the tray out, let it breathe for 1-2 minutes (if you can), then cut into slices or, if you’re in a hurry, roll it up like a wrap, and your meal is ready.
Why I make this recipe often
For me, it’s the kind of food that “saves the evening” when you don’t feel like cooking, have no time, or simply have nothing prepared. It’s perfect when you come home starving from work or if guests drop by unexpectedly. Plus, nothing goes to waste – if you have an old sausage or forgotten corn in the fridge, they find their place here. Kids eat it without complaints, and you can improvise with whatever you have. It can even be made at midnight after a night out, and you won’t mess up the whole kitchen.
Tips, variations, and serving ideas
Useful tips:
- Don’t spread too much ketchup – the tortilla will stay wet and won’t crisp up at the edges, even if you keep it in the oven longer.
- Don’t put cheese all the way to the edge, or it will stick or burn.
- If you use cold ingredients straight from the fridge, make sure they’re not too wet; otherwise, everything will get soggy.
- For electric ovens, about 200°C works well. If you have a convection oven, lower the temperature by 10 degrees and check it sooner, or the edges will brown too much.
Ingredient substitutions:
- Instead of sausage, any deli meat works (ham, salami, boiled or grilled chicken breast, even thinly sliced leftover roast).
- For a vegetarian version: sliced mushrooms, bell peppers, corn, even pineapple (I know, not everyone likes it, but it surprisingly goes well with corn).
- If you don’t have cheese, you can use any hard cheese that melts (edam, gouda, pizza cheese, even cheddar).
- For gluten-free: there are 100% corn tortillas, look in the organic or gluten-free section. They don’t get as crispy, but they’re still good.
Recipe variations:
- Vegan: use vegan cheese and plant-based sausage/ham, plus more vegetables (red onion, thinly sliced cherry tomatoes, olives).
- With sauce: if you feel like it, replace the ketchup with a quick-cooked tomato sauce with garlic, or even pepper paste.
- For kids: just corn, cheese, and maybe a few strips of bell pepper.
Serving ideas:
- Goes well with a fresh cabbage salad, finely chopped and dressed with oil and lemon juice.
- If you want something quick for breakfast, cut the “pizza” into strips and serve it with yogurt on the side.
- It’s great for takeout – roll it up while it’s warm, wrap it in a napkin, and you’re good to go.
- If you want something to drink, I’d go for a glass of ayran or fresh juice; it also pairs well with beer if it’s evening and you’re with friends.
Frequently asked questions
- Can it be made in a frying pan?
Yes, but it won’t be as crispy. Use a non-stick pan without oil over medium heat, cover with a lid, and check to ensure it doesn’t burn on the bottom. The cheese will melt, but the edges won’t get as crispy as in the oven.
- Can I use pita or something else instead of tortilla?
Yes, thin pita works too, but be aware that some get soggy faster. If you use thick pita, it might stay soft in the middle and crispy at the edges.
- Can it be made without cheese?
Yes, but it won’t “hold” together the same way. You can use crumbled tofu cheese (for vegan), or sprinkle nutritional yeast if you just want a cheesy flavor, but the texture won’t be the same.
- What if I don’t have sausage?
You can use any other cooked meat or thinly sliced deli meat, including leftover grilled meat or even canned tuna (well-drained).
- What’s the easiest way to cut it?
A pizza cutter works fastest, but if you don’t have one, a large, sharp knife with a “rocking” motion works too – don’t pull on the cheese. It’s easier to cut when it’s warm, but not immediately after taking it out, or the cheese will ooze everywhere.
Nutritional values (approx.)
For a serving like the one above (with sausage, 80g cheese, 2 tablespoons of ketchup, and corn), you’re looking at around 450-500 kcal. The cheese provides protein and fat, the sausage adds some protein and salt, the corn contributes a few carbohydrates and sugars, and the tortilla – most of the carbohydrates. It’s not diet food, but it’s not a calorie bomb either if you don’t overdo it with the cheese. It’s about like a large slice of thin pizza, without complicated dough and without excess fat. For vegetarians, if you remove the sausage and add mushrooms, it drops by 80-100 kcal per serving. If you want to make it “lighter,” use less cheese or low-fat cheese, and add more vegetables.
How to store and reheat
If you have leftovers (which rarely happens to me, but it has), let it cool completely, then wrap it in foil or put it in a container in the fridge. It keeps well for a day or two, or up to three days if it doesn’t have meat. When you want to reheat it, put it in the oven for 3-4 minutes at 180°C on parchment paper, directly on the grill (not in the tray, as it crisps better), or 1 minute in the microwave if you’re short on time (but it will get soft, still). If you want it for takeout, roll it up while it’s warm, and it’s still good even when cold, just don’t forget the napkin, or you’ll get ketchup and cheese all over your hands.
That’s it; it’s not rocket science, but I swear it saves many evenings when you want something good and quick without turning the kitchen into a battlefield.