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 a bag of 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 salad as the main meal, pizzadillas offer a flavorful step up from the typical dinner roll or crusty 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 but nobody inquired as to why. My unknowing testers just devoured every last piece. “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 tortillas are used, a hot oven crisps them beautifully, creating an incredible counterpoint to the gooey, cheesy insides…with just three ingredients that are so easy to have on hand.
Yields 2-3 servings per pound of roast.
- 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)
- 3/4 cup (3 ounces) shredded mozzarella cheese
- 1/2 ounce pepperoni (minis are a fun option)
- Optional for serving: marinara sauce
Preheat the oven to 400 degrees F, and oil 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 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 two or three wedges or serve whole. They are delicious as is or with a side of marinara for dipping.
I resisted the temptation of piling extra cheese and pepperoni in the tortillas, just for the sake of gooey, cheesy photos: ) I made them true to form and, though you don’t see an overflow from the inside, these tortillas have just the right amount of filling to make them memorable.
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
“Hint of Lime” Tortilla Chips — a copycat version of a store-bought favorite