Mamta's Kitchen

Chapatti Pizza - Chapatilla or Pizzadilla (A version of Quesadilla)

Chapatti Pizza - Chapatilla

Mamta Gupta

On one of my visit to my brothers family in India, everyone wanted to eat home made Pizza. Their house was in the middle of extensive renovation and we did not have access to a tandoor/oven. It was a decision made just before dinner, so there wasnt time to make pizza dough with yeast either. After some serious head-scratching, I decided to use chapatties as pizza base. However, a chapatti on its own is too thin to support the weight of all the pizza topping, so I decided to make Chapatti Sandwich, with the filling supported by one chapatti on either side of the fillings. It came out so well that everyone wanted to have Chapatti Pizza again the following day! You can use ready-made or leftover chapatties or make them fresh. The amounts given are for one Pizza. Experiment with various fillings. November 2013

I don't think there is any dish called Chapatilla or Pizzadilla. I just gave it this name in zest, naming it after Quesadilla!


  • 2 chapatties/tortillas per person

  • Chopped tomatoes

  • 1-1 1/2 heaped tbsp. grated or crumbled cheese of your choice forceach pizza. Mature cheddar, Stilton, a mix of Mozzarella and Cheddar, Cream cheese, Monterey Jack, Parmesan, St. Augur etc. that you have lying around in the fridge will do.

  • A few additional/other filling suggestions;

  • Chopped tomatoes, fresh chillies, coriander leaves. You can use a jar of ready made pesto that come in so many different combinations.

  • Avocado, chopped and mixed with red onion, chillies and cheese of choice

  • Vegemite and Cheese Quesadilla, suggested by Charlie Clark from Australia

  • Chopped nuts, mixed with cheese.

  • Chopped/sliced, stoned olives, chopped green/red peppers, all mixed together with a cheese of choice.

  • Fish; tinned/grilled/pan-fried salmon/tuna or other fish of choice, flaked and mixed with freshly ground black pepper, chopped red onions, green chillies, coriander and grated cheese of choice.

  • Pepperoni or any other type of cold meats, prawns, sausages, anchovies etc., chopped up and mixed with a cheese of choice.

  • Ploughman's English filling; cheddar cheese, chopped pickled onion (pickled in vinegar and salt) and Branstons pickle, all mixed up, make a nice filling. If you dont have Branstons, use any other relish/sweet pickle.

  • Re-fried Pinto beans, mixed up with chopped up salad and cheese.

  • Chilli Con Carne and cheese of choice

  • Additional ingredients that can be added to most savoury Quesadilla fillings

  • A sprinkle of chilli flakes.

  • 1 mushroom, thinly sliced, raw or pan fried

  • 1 tsp. oregano or other fresh herbs, chopped.

  • To Serve

  • Tabasco or Green Mango Chutney or Imli Chutney

  • Or Chilli Sauce or Tomato Ketchup

  • Or Hot Tomato Relish/Salsa or Mild Tomato Relish/Salsa or Avocado Salsa.

  • Sweet chapatilla; Fruit - apple/peach/pineapple/mango/banana/berries etc., chopped up and mixed with cream/ricotta cheese (ground paneer will also work). If fruit is firm, stew in microwave for a couple of minutes. Mix with sweetener & cream cheese

  • Serve with cream or ice-cream.


  1. Place one chapatti on a plate or board.

  2. Scatter a tablespoon of chopped/sliced tomatoes and grated cheese. You can use tomato paste or even a ready made pesto.

  3. Top with a thin layer of any of the additional pizza topping ingredients that you like or have. Do not overload with toppings though, chapatties can not support too much weight.

  4. Top with cheese of choice evenly and sprinkle with oregano/coriander, if desired.

  5. Cover with the other chapatti and press firmly.

  6. Heat a griddle/tava to medium hot. If it is too hot, chapatties will burn too quickly, before cheese inside has melted and other ingredients are cooked.

  7. Lift the chapatti pizza gently and place on the tava. Brush the top with a thin film of oil.

  8. As the cheese melts, continue to press it gently all over, to gel the ingredients and melting cheese together.

  9. Turn over, using a wide spatula for support, so that the cheese and other ingredients do not spill out. Brush with oil again and cook, pressing gently with the spatula. You may turn it over a further couple of times.

  10. As soon as it is crisp and cheese inside has melted fully, lift off the pan and serve immediately with any sauce/relish/salsa of choice. Slicing it into wedges makes it easier to eat and look attractive.

  11. You can experiment with other fillings.


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