I’ve been so busy lately. So, when I finally got a day off, I wanted something quick, delicious, and satisfying. I had not been meeting my quesadilla quota lately, but I was kinda craving pizza… so I decided to have both! These easy pizzadillas are a fast and easy cross between my two favorite foods: pizza and quesadillas!
Make it a Pizzadilla Party
Pizzadillas would be a really fun snack for a kids party. Put the ingredients, or “toppings”, out and let the kids build their own pizzadillas. Then just crisp them up in the skillet, slice them, and let the kids dip the wedges in the sauce! I have to admit… I feel kind of giddy like a kid when I’m eating them too :P
Mix Up the “Toppings”
I chose “supreme” like toppings but you could do anything. Make it vegetarian, greek, pepperoni-lovers, cheap, expensive, whatever. Keep the toppings prepped and in resealable containers in the fridge and then just build the pizzadillas fresh each time. They only take about 5-7 minutes in the skillet!
Also, the “toppings” make excellent toppings for salads, so if they’re already prepped in your fridge.
Pizzadillas
Servings 6Ingredients
- 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
- Prep the ingredients by thinly slicing the vegetables and draining the olives and mushrooms.
- For each pizzadilla: Measure 1/3 cup of shredded cheese. Sprinkle half of the cheese over one half of the tortilla, add toppings and then sprinkle the rest of the cheese on top. Fold the empty side of the tortilla over the toppings.
- Place the pizzadilla in a prewarmed skillet (medium heat) and cook until brown and crispy on the bottom. Carefully flip the pizzadilla over and cook until brown and crispy on the second side. Once both sides are crisp and the cheese is melted inside, slice into thirds with a pizza cutter. Dip in the pizza sauce prior to eating.
See how we calculate recipe costs here.
Nutrition
Video
Love fun variations on pizza? Try my Pizza Melts, Pizza Roll Ups, and Homemade French Bread Pizza.
How to Make Pizzadillas – Step By Step Photos
These are the toppings I chose for my pizzadillas. I used about 1/3 of the pack of pepperoni (or 4-5 each) and the rest can be frozen. Even though the cans of olives and mushrooms are small, there is enough for 6 pizzadillas. Remember, the more toppings you have, the less you’ll need of each one.
Prep all of the ingredients by slicing the fresh vegetables very thin and draining the canned olives and mushrooms. If the vegetables are cut too thick, it will be hard for the pizzadilla to stay together.
The cheese is the glue that holds the toppings in the pizzadilla, so you’ll want half on bottom and half on top. You’ll only need about 1/3 cup for each pizzadilla.
Place the toppings on the cheese.
And sprinkle the rest of the cheese on top.
Fold the empty side of the tortilla over the toppings and place in a pre-warmed skillet. If you’re using a non-stick skillet, you don’t need any non-stick spray but you can use it if you want an extra crispy exterior. Brown on each side.
Slice the pizzadilla into three wedges with a pizza cutter.
Dip that wedge of pizza goodness into some thick & rich pizza sauce!
Oh, yeah! Comfort food to the max!
Side Note:
The price of cheese is kind of out of control right now so I sprung for a big 2 lb. bag of shredded mozz. The regular 8 oz. (2 cup) bags were almost $3 a pop but this bag was $6.99 and is equal to four of the smaller.
I split the bag into four smaller zip lock bags, 2 cups each. I used one portion for the pizzadillas and the other three will be frozen. YES! You can freeze cheese! :D
I don’t know why I’ve never thought of this before. I just made it and I love it!
Interestingly, I started making something like this several weeks ago. It’s no pizzalicious but it’s delicious regardless:
Tortilla with a thin layer of cream cheese topped with hot pepper jack cheese, hard salami, a couple of sliced of honey ham, and another layer of the cheese (all on just half the tortilla), and slap it on a skillet.
It’s ultra delicious and creamy.
These look DELICIOUS! This is a great recipe filled with ingredients I typically have on hand, can’t wait to try it! I frequently make PB&J quesadillas, the warm and melty peanut butter with sweet jam is to die for.
I did not know you could freeze cheese, and this recipe looks delicious and quick. Thanks!
Saw your post on Dishfolio. Love your site! My husband and I just started doing the Dave Ramsey thing, so I’ve been working to slash my weekly grocery budget. I love finding sites that give tips on how to save money and recipes that freeze well. I am all about keeping the deep freeze stocked!
This is such a cool idea! I love combining two favorites into one delicious recipe. For cheese, I find it’s cheaper to buy the big blocks and then to shred it myself. It’s good to know you can freeze cheese, but it never lasts that long in my fridge anyways.
I just popped a block of cheese in the freezer a couple of days ago – it is so darn expensive so when it’s on sale better, I stock up!
OveLoves
On the question of freezing cheese…this comes directly from Sargento’s website:
Q. Can I freeze cheese?
Yes, our shredded and sliced cheeses and natural cheese snacks can be frozen for up to two months. If you’ve already opened the package, be sure to press out as much air as possible before reclosing the package. Freezing and thawing may change the texture of the cheese, making it more crumbly.
Sargento Ricotta cheese can also be frozen for up to two months, but freezing may affect the texture of the cheese. If you freeze it, we suggest thawing it in the refrigerator. After thawing, you may find some liquid on top of the cheese. Just stir that liquid back into the cheese.
Costco normally has good deals on cheese. I buy and freeze it into more manageable portions. This recipe looks very yummy, I’ll have to try it!
Hi Beth, I am a fan of your post almost more than a year now and I like it very much for all of your posts. I have a question related to this post which is you are telling that “you can freeze cheese” however this is against all of my previous knowledge.So could you please help me to understand how you use freezed cheese? just take out the fridge and wait couple hours? or any other method?
cheers & thanks
Yummy! I remember eating “tortilla pizzas” as a kid, but with a more Mexican flair – a thin layer of salsa as the “sauce” and then black olives and cheddar cheese. Usually I stick them in the toaster oven to crisp up. :) I should try this variation though- mozzarella on tortillas is something I didn’t like back then but I should give it a try now. And that dipping sauce sounds fabulous!
This is brilliant! Now to try every type of pizza as a quesadilla….
My bestie Katie and I just agreed- this is the next thing we’re making!!!
Ooh…now this looks yummy!
We are big big BIG pizza lovers in this house. I will give this a try!
Thanks for sharing!
Yum! I used to make these all the time when I was poor and not eating bread, I called em pizza quesadillas but I guess pizzadilla makes more sense LOL