My schedule has been extremely hectic lately, so when I finally got a day off from work, I wanted something fast, tasty, and satisfying.
I’ve been trying to reach my quesadilla quota for some time, but I was kind of craving pizza… so I decided to have both. My favorite two food combinations are pizza and quesadillas, so this is a perfect cross between them.
If you are also a lover of these two dishes, let’s discover this simple recipe with Apronese. This is a delicious treat to treat family and friends.
Make it a Pizzadilla Party
The kids would really enjoy building their own pizzadillas, so put out the ingredients and let them build them up on the pizzadillas they like.
It would be fun for kids to eat these. Let the kids enjoy them dipping them in the sauce after they’ve been crisped up in the skillet. I must admit that when I eat them I also feel kind of giddy like a child.
Mix Up the “Toppings”
As I stated earlier, I chose “superior” toppings but you could use anything you desire. You can make them vegetarian, Greek, pepperoni-lovers, cheap, expensive, whatever you want.
Make sure you keep all the toppings ready in a resealable container in the fridge and then just build the pizzadillas fresh every time you prepare them in the skillet. They only take about 5-7 minutes.
Furthermore, the “toppings” make excellent salad toppings, so if you have them in your refrigerator already prepped, I would recommend using them.
Pizzadillas
All the cheesy toppings of a pizza stuffed into a fast, easy, and crispy quesadilla. Perfect for dipping in pizza sauce.
Servings: 6
Ingredients
- 6 10-inch flour tortillas ($1.34)
- 2 cups shredded mozzarella ($1.75)
- 30 pepperoni slices ($1.38)
- 1 bell pepper ($0.99)
- 1/2 red onion ($0.42)
- 2.25oz can sliced black olives ($1.29)
- 1 can mushrooms ($0.85)
- 1/2 batch Thick & Rich Pizza Sauce ($1.20)
Instructions
- Prepare the ingredients by slicing the vegetable thinly and draining the olives and mushrooms after you have thinly sliced them.
- It is a simple process of measuring 1/3 cup of shredded cheese, spreading half of the cheese over half of the tortilla, adding the toppings, and then spreading the rest of the cheese on top. Fold over the empty side of the tortilla over the toppings, and you are ready to eat.
- You need to prepare the pizzadilla by putting it in a preheated skillet (medium heat). Once the bottom of the pizzadilla has turned brown and crispy, carefully turn it over and cook the other side until it is brown and crispy as well. After both sides are crispy and the cheese has been melted inside, slice it into thirds using a pizza cutter. Dip it in the pizza sauce before enjoying it.
Nutritional
Serving: 1 Serving ・ Calories: 447.98 kcal ・ Carbohydrates: 48.55 g ・ Protein: 18.75 g ・ Fat: 20.55 g ・ Sodium: 1390.6 mg ・ Fiber: 5.95 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Pizzadillas – Step By Step Photos
My pizzadilla toppings consist of these items. Approximately a third of the pepperoni pack was used (or 4-5 each) and the rest can be frozen for later use.
I chose to use the olives and mushrooms because the cans are so small, but they have enough to make 6 pizzadillas. Keep in mind that the more toppings you have, the less you will need for each.
All of the ingredients must be prepared by slicing the fresh vegetables very thin, draining the canned olives, and removing the mushrooms from their cans. If the vegetables are cut too thick, then the pizzadilla will be impossible to hold together.
For each pizzadilla, you are only going to need about 1/3 cup of cheese, because the cheese acts as the glue that holds all the toppings in place in the pizzadilla. It is recommended to use half the cheese on the bottom and half on top.
Make sure the cheese is placed on a plate before adding the toppings.
On top of the cheese, sprinkle the remaining cheese until it is evenly distributed.
As soon as you fold the empty half of the tortilla over the toppings it will be ready to be placed in a preheated skillet, you can use a non-stick spray if you wish to get an extra crispy exterior. It is recommended to take care not to burn the exterior before turning it over to the other side.
Using a pizza cutter, cut the pizzadilla into three wedges so that it will look like the below image.
With a pizza cutter, cut the pizzadilla into three wedges such that it will look like the picture below after you have cut the pizza into three wedges.
Oh, yeah! This is the ultimate comfort food, if you ask me.
Side Note:
Since cheese is at an all time high right now, I decided to spring for a big 2 lb. bag of shredded mozzarella. That’s because the regular 8 oz. (2 cup) bags are almost $3 a pop right now, but this bag was just $6.99 and it’s equivalent to four of the smaller bags.
There were four smaller zip lock bags, two cups each, and I split the bag in half. One portion was used for the pizzadillas, and the other three will be frozen. Yes. You can freeze cheese.
