Cook with Jacques and Friends

This is an easy pizza made with a tortilla—I use flour, but corn tortillas would be just as good. Place the tortilla on an oiled non-stick pan or a regular pan lined with non-stick aluminum foil, and on top of that I put some thinly sliced onion, tomato, olive oil, and cover it with cheese. Many varieties of cheese and toppings can be used; feel free to be creative with what you have on hand. Place the whole thing in the oven for about 12 minutes to make a delightful lunch.

Tortilla Pizza


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  • Extra virgin olive oil
  • 2 tortillas (7-inch)
  • 1 medium tomato, thinly sliced
  • ¼ small onion, thinly sliced
  • About ⅔ cup shredded cheese, any variety
  • Fresh basil
  • Salt and pepper
  • Julienned basil, for garnish


  1. Preheat oven to 400°F.
  2. Line a baking sheet with non-stick foil, shiny side down; drizzle with olive oil. Rub both sides of the tortillas in the oil, then lay them on the baking sheet. Cover each tortilla with a few slices of tomato and season with salt and pepper. Scatter onion and basil leaves on top and drizzle with olive oil. Top each tortilla with ⅓ of a cup of shredded cheese. Bake until the tortilla crisps and the cheese is melted and bubbly, 12-14 minutes. Let rest for 2–3 minutes before serving topped with additional julienned basil.

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Artist quality poster prints of Jacques Pépin’s art are available for a donation on the JPF website. 100% of the net profit will be directed towards our grants program in support of community-based culinary training nationwide. This selection of museum-quality posters are made on thick and durable matte paper and there is a variety of art poster prints to choose from.

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