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
Love this “PIZZADILLAS” recipe, this one seems so delicious and amazing , will love to try this and my family members gonna love this one .
Unique and amazing one “PIZZADILLAS”, this one seems like “stuffed prantha” (Indian recipe), will love to try this one. Thanks for sharing this.
Love this “PIZZADILLAS”, it looks so delicious and kind of unique stuff will try for sure
Love this “PIZZADILLAS”, it looks so delicious and kind of unique stuff, thanks for sharing this one with us.
What if I wanted to add sausage to these? Do you think cooked, well drained sausage would be a problem? On another note, I ran across an article in The Washington Post the other day that said a splash of high proof vodka will prevent cheese from molding, but not add any alcohol to the cheese.
Yes, I think cooked and drained sausage will do well in these. :)
Have toddlers doing don’t trutthem with dipping sauce can I add to ingredients before toasting
Today I took cheddar and mozzarella cheese, sliced onions, chopped garlic, and salsa on one side, folded over and grilled it. I call it Mextalian. Then I googled pizzadilla and found several recipes after the fact! You can’t go wrong!
I’ve made these a few times now, and they’re always a hit! They feel fun and festive, but they’re so easy to make, and totally customizable! This is *amazing* for me, since my household has a lot of very specific dietary requirements, some of which are incompatible with each other. This way, everybody gets something they can (and want to!) eat, without me having to make a bunch of substitutions or omissions.
I especially love cutting these into little pizza slice-like wedges – genius! It makes dipping them so easy, and somehow makes eating them more fun.
This will be a great way to use up leftover tortillas after I run out of salsa!
I don’t know why I waited so long to make these. They are delicious and I love how I can make them healthier than pizza but still taste every bit as good.
Have you ever frozen and reheated these?
I haven’t with this one because I just eat them too fast, but there isn’t anything in them that wouldn’t freeze well, so my vote is “freezer friendly”! :)
These were delicious. And now they are dangerous because so easy to make. Thanks for the recipe!
So, I made these Friday night and they were a HIT! We had planned on going out for pizza ($30 a pop with our 5), and I somehow stumbled upon this blog and THIS recipe. I had everything on hand, it was simple to make, everyone loved them (create your own), and they saved me $30 we didn’t really have anyway! Why did I never think of this!? THANK YOU so much for making your recipes readily available! By the way, I’ve already filled up the rest of this month’s dinner calendar with your recipes. I’m SO pleased I’ve found your blog!
My boyfriend and I made these the other day and they were great and simple. I’ve always been a fan of quesadillas but I was getting tired of the usual cheese and beans, so these were great. We used shredded mozzarella and turkey pepperoni and I also put bell pepper and green onions on mine. We both dipped them in a jar of pizza sauce. Both my boyfriend and I thought they tasted like mozzarella sticks, probably because of the crunchiness of the quesadilla and the excess of cheese that we used, but that was fine by us! Thanks again for another delicious recipe.
Hey Beth!
Thanks for the great inspiration about pizzadillas! I have been making them since last year after seeing your brilliant idea. I even ventured out to make my own recipe. You can literally put anything in these babies! I love your site & have been following it for some time noe, keep up the great blogging, sista!
-Katy
http://lavidazukas.blogspot.com.es/2014/03/pizza-quesadillas.html
My philosophy is that everything is better in quesadilla form! :D