$9.22 recipe / $1.54 each

Oh boy, oh boy, oh boy. I’ve been 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 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

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…



5.0 from 3 reviews
Prep time
Cook time
Total time
Total Cost: $9.22
Cost Per Serving: $1.54
Serves: 6
  • 6 (10 inch) flour tortillas $1.34
  • 2 cups shredded mozzarella $1.75
  • 30 (approx.) pepperoni slices $1.38
  • 1 med. bell pepper $0.99
  • ½ med. red onion $0.42
  • 1 (2.25 oz.) can sliced black olives $1.29
  • 1 small can mushrooms $0.85
  • ½ batch thick & rich pizza sauce $1.20
  1. Prep the ingredients by thinly slicing the vegetables and draining the olives and mushrooms.
  2. For each pizzadilla: Measure ⅓ 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.
  3. 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.



Step By Step Photos

pizzadilla toppingsThese 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.

prepped toppingsPrep 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.

cheese is glueThe 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.

toppingsPlace the toppings on the cheese.

finish with cheeseAnd sprinkle the rest of the cheese on top.

crispFold 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.

sliceSlice the pizzadilla into three wedges with a pizza cutter.

dip in pizza sauceDip that wedge of pizza goodness into some thick & rich pizza sauce!

pizzadillaOh, 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.

big bag of cheese

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

freeze cheese



  1. These were delicious. And now they are dangerous because so easy to make. Thanks for the recipe!

  2. Stacy says:

    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!

  3. Leah Szczepanski says:

    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.

  4. 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!


  5. 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!

  6. 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. =)

  7. Anonymous says:

    When thawing frozen cheese,let it come back to room temperature,and the texture will smooth.

  8. Amandie says:

    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…

  9. Amandie says:

    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!!

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