A short list of ingredients yields delicious results in this speedy, hand-held recipe that’s easy to make and fun to eat. A delightful accompaniment to soups and salads, pizzadillas are great game-day fare too!
Thirty minute meals are convenient, but sometimes we need to crank out some seriously fast－or just plain fun－food. Enter the pizzadilla!
Paired with a side salad or your favorite frozen veggies, this super easy twist on the basic quesadilla makes a perfect quick meal. Nutritionally, this combo is a worthy option to fast food－economical too.
Thanks to the crispy outsides and gooey insides, my kids also adore these pizza-inspired baked quesadillas as a filling snack. And when serving soup or a hearty salad as the main meal, pizzadillas offer a flavorful step up from the typical dinner roll or baguette. Of course, we would expect kids to love these…but adults do too!
For those who avoid the traditional flour tortilla, I recently learned just how well a gluten-free tortilla can stack up against its wheat counterpart. When I was experimenting with some new products, I served the following recipe with both gluten-free and wheat tortillas－to a crowd that was not gluten-free.
There was a slight color difference between the tortillas, but nobody inquired as to why. My unknowing testers just devoured every last piece. The pizzadillas were a crowd-pleaser with the traditional white flour tortilla as well as a whole wheat and Udi’s gluten-free option.
No matter which variety of tortilla is used, a hot oven will crisp them beautifully, creating an incredible counterpoint to the gooey, cheesy insides…with just three ingredients that are so easy to have on hand.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Pizzadillas
Ingredients
- Olive oil or olive oil spray
- 2 (8-inch) flour or gluten-free tortillas (Udi’s large tortillas are an excellent gluten-free option and can be found in the GF frozen section)
- ¾ cup (3 ounces) shredded mozzarella or Italian blend cheese
- ½ ounce pepperoni (may eyeball; minis are a fun option)
- For serving: marinara sauce or pizza sauce
Instructions
- Preheat the oven to 400℉, and oil or generously spray the baking sheet. Place the tortillas on the baking sheet, and slide them over the greased surface so that the bottom side is lightly coated with oil.
- Sprinkle 3 tablespoons of the cheese over each tortilla, and divide the pepperoni between the tortillas. Top each with 3 more tablespoons cheese.
- Bake for 5 minutes. Remove the baking sheet from the oven, and carefully fold each tortilla in half. Bake an additional 5 minutes or until browned and crisp. If after 5 minutes they are not quite finished, flip the tortillas and bake for a few minutes more.
- Cut each tortilla into 2-3 wedges or serve whole. They are delicious as is or with a side of marinara or pizza sauce for dipping.
Notes
I resisted the temptation of piling extra cheese and pepperoni in the tortillas, just for the sake of gooey, cheesy photos: ) These tortillas have just the right amount of filling to make them memorable. That said, you can absolutely make extra cheese pizzadillas if you prefer!
Recipes you may also enjoy:
Chicken Tortilla Soup － a longtime reader favorite
Walking Tacos － serve straight from the bag or make a big taco salad
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