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.
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Nutrition
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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
Thank you so much for this great recipe! (found via Pinterest) I reviewed it on my blog today :-) It was a huge hit at our house!
Thank you Beth for such a brilliant recipe! I tried it tonight and was very impressed! I shared your link on my blog to all my visitors. =) http://www.priscillaliang.com/2012/10/pizzadillas/
When thawing frozen cheese,let it come back to room temperature,and the texture will smooth.
Okay, so I made this for dinner and oh my, was it delish!! I was close to the recipe above except yellow onions instead of red and I kinda overstuffed it since I had smaller tortillas. My dipping sauce was a mixture of tomato paste/water with hickory smoke BBQ sauce and 1-2 diced chipotle peppers canned in abodo sauce. Of course, a lot sriracha sauce on top of the ‘dillas but I think next time I will just mix the sriracha in with the dipping sauce. I just really wish I had a beer or two to go with dinner…
I feel ridiculous for not even thinking of making them as quesadillas because I usually just use the tortillas as the crust for pizzas then bake them. This way is easier and great for summer so you don’t have to turn on the oven to bake it! Thank you so much!!
Omg. These are so GOOD! I’m a vegetarian so I did Tofurky pepperoni, shredded organic cheddar cheese, shredded carrots, olives and spinach. Dipping the slices in marinara sauce was heavenly. Easy clean up and cheap! So much faster than making home made pizza. Definitely a keeper!!
-Mehgan
I made one of these while waiting for my pasta to cook last night after the gym. In the process I finally worked out how to use gluten free wraps without them cracking – warm them up in the microwave. Only problem is that they cool down really quickly so you have to assemble really quick. I’m usually dairy free but I decided to trial some dairy to have these and it went well. woo
The first one i made I put sauce on it, but that got really messy, so when I tried again I did the slice and dip. YUMMY!
It’s so dangerous knowing how to make these
Thanks so much! we tried these for the first time tonight, and everyone loved them.
My family LOVES these. Such a great idea!
Just made this yummy delicious recipe. It’s so easy to make and a perfect dish for watching the Saints game. Thanks Beth! And geaux Saints!
I eat a lot of pizza, and the ease of making pizzadillas has skyrocketed my usual amount of pizza intake. Yum.
now, why didn’t I think of that? LOVE this!!
I made this the other day and instead I used the flour shells you bloged on how to make and my roommates love pizza and so I made this for them and then I had to make it for them the next three days in a row! They are so yummy and so good! And so easy!
Made these for dinner, I used to make these as wraps using the same process, but this was a nice change up :D
what a great idea! I made them tonight and they were amazing!