I ate the whole thing.
I hadn’t known much about bar-style pizza until I saw a tweet from Serious Eats with a photo of an ultra-thin crust pizza: cheesy, crisp-edged, and perfect for slicing into small wedges. The picture caught my attention because it looked like the kind of pizza you’d eat alongside a pint—small, thin wedges you might even fold like the classic New York slice. That image changed my assumptions about what a quick, satisfying pizza could be.
I thought I was pretty comfortable with pizza. I have a go-to crust recipe I make a day ahead for better flavor, and I sometimes use a chewy no-knead dough. I grill pizza, use cast iron pans, and make pita pizzas for gatherings. But I never considered using a flour tortilla until I saw that photo. A tortilla seems too thin and floppy—yet when cooked the right way it becomes unexpectedly crisp with a delightfully crunchy edge. The secret is using a hot cast iron skillet.
There are detailed recipes and write-ups that explain the technique and the science behind bar pies, but the approach is simple and flexible: the tortilla and the method matter most, while toppings can be whatever you like.
Here’s the method I used: heat a well-seasoned cast iron skillet on the stovetop while you turn on the broiler. Add a small drizzle of oil and spread it around—if the pan is well-seasoned you can simply swirl the oil. Place a flour tortilla in the pan and spread sauce across it, right to the edges. Top generously with grated mozzarella and Parmesan, again extending to the edges, and add whatever toppings you like. I had some sautéed mushrooms from another dish, so I scattered a few on top.
Once the bottom is golden and crisp, slide the tortilla pizza under the broiler for a minute or two to melt and lightly brown the cheese. If your oven is already on, using the oven works just as well; no need to switch settings. The result is a tortilla with a perfectly crisp, cheesy edge and a dry, toasty bottom—no soggy center. It will fold a bit when you pick it up, but it won’t flop.
In under ten minutes you have a fresh, crunchy pizza that’s faster than frozen and tastier—and much cheaper—than takeout. The technique is straightforward, the toppings are up to you, and the cast iron gives the tortilla the perfect texture for a quick, satisfying bar-style pizza.