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…
- 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
- Prep the ingredients by thinly slicing the vegetables and draining the olives and mushrooms.
- 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.
- 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
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!
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