I’ve been so busy lately. So, when I finally got a day off, I wanted something quick, delicious, and satisfying. I hadn’t 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!
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“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.”
Lunasariel
Cheesy Pizzadillas Recipe
What’s great about these pizzadillas is how easy they are to make with just a handful of simple ingredients. A pack of tortillas, some melty mozzarella, and a little pizza sauce get you started, and then you can pile on whatever toppings you’ve got waiting in the fridge. I used pepperoni, bell pepper, onion, black olives, and mushrooms this time, giving me classic pizza vibes without spending a fortune. And guess what? I don’t even turn the oven on. Everything cooks in a few minutes on the stove. SO easy.
Recipe Tips & Suggestions
- 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! The prepped toppings are also awesome in a pizza pasta salad!
- Check your cheese prices! When I first made this recipe, the smaller bags of shredded cheese worked out wayyyyy more expensive than the larger 2lb. bags. I went for the larger bag and froze the rest! (Yes, you can freeze cheese.) I bet shredding your own from a big block of cheese would be even cheaper.
- This recipe would be a really fun snack for a kid’s party. Put the ingredients, or “toppings”, out and let the kids build their own pizzadillas. Then crisp them up in the skillet, slice them, and let the kids dip the wedges in the sauce!
Pizzadillas
Cost $10.39 recipe / $1.73 serving
Ingredients
- 1 green bell pepper ($0.99)
- ½ red onion ($0.45)
- 2.25 oz. can sliced black olives ($1.77)
- 4 oz. can mushrooms ($1.58)
- 30 slices pepperoni ($0.94)
- 6 flour tortillas (10-inch, $1.18)
- 2 cups mozzarella cheese (shredded, $1.78)
- 1½ cups pizza sauce ($1.70*)
Video
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.
Equipment
- Skillet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Pizzadillas Step-By-Step Photos
Gather your ingredients: These are the toppings I chose. I used about 1/3 of the pack of pepperoni (or 4-5 per serving), and the rest can be frozen. Even though the cans of olives and mushrooms are small, there is enough for 6 servings. Remember, the more toppings you have, the less you’ll need of each one.
Prep the ingredients: Slice 1 bell pepper thinly, slice ½ red onion thinly, and drain 2.25 oz. can sliced black olives and 4 oz. can sliced mushrooms. If the vegetables are cut too thick, it will be hard for the pizzadilla to stay together.
Assemble: The cheese is the glue that holds the toppings together, so you’ll want half on the bottom and half on the top. You’ll only need about 1/3 cup for each wrap.
Place the toppings on the cheese.
And sprinkle the rest of the cheese on top.
Cook: 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.
Serve: Slice the pizzadilla into three wedges with a pizza cutter.
Serve, and don’t forget to dip that wedge of pizza goodness into some thick & rich pizza sauce!
More Topping Ideas
Anything that tastes good on pizza would be amazing in these homemade pizzadillas. I’m not kidding. Go with what you love and don’t look back!! Here are some ideas to get you started:
- Pickle chips
- Caramelized onions
- Canned tuna (drained)
- Sweetcorn
- Pineapple chunks (don’t @ me!)
- Shredded chicken
- Cooked and drained ground sausage
- BBQ chicken
- Diced ham
- Pickled jalapeños
Serving Suggestions
The toppings are where it’s at with this recipe, but I also love a good sauce on the side! I went for a tomato pizza sauce today to recreate the classic pizza vibes. Honey mustard sauce, garlic herb sauce, Alabama white sauce (you’ve got to try this sauce at least once), or BBQ sauce are also top of my list. Add some air-fried French fries, and you’ve got a pizzadillas party on your plate!
Storage & Reheating
Once cooled, keep any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat them in a dry skillet until heated through and the cheese is melted. You can also freeze this recipe for up to 2 months. Wrap them well in plastic wrap or foil and store in a freezer-safe bag or container. Let them thaw in the fridge before reheating.
We do something similar at our bar. The toppings are sautéed in a fry pan on the side, veggies first with a touch of olive oil, then pepperoni and sausage to bring the oils out. It just makes it easier cooking them in an 8″ fry pan rather than on the grill, although doing it all on the griddle is fine too. Then squirt a little Whirl liquid butter on the grill and take a 12″ flour tortilla and swirl it around so the underside is coated. Then add the mozz to both sides, and the other toppings from the fry pan on half. When the cheese is melted, it’s usually browned enough. We fold it over, take it off the grill, and dust with grated Parmesan. We then cut it, and place the pieces (dusted side down) in a basket, and dust the top. There is something amazing about the texture and flavor of adding the butter substitute and the Parmesan. It’s just not the same without it. And yes, we use a nice marinara dipping sauce (Pro tip: We use Dei Fratellli Italian Sauce. Great if you can find it.) and brings it all together. Many of our customers call it a pizza”dill”a. It always cracks me up. It’s been a strong seller for 12 years now.
love this recipe For an easy way to cook them try using a flat sandwich press. While the press is heating make your pizzadillas and when press is hot place on base and close lid and it cooks both sides at the same time. (saves time and easy clean up) For an extra hit of cheesy flavour try putting a little grated parm cheese on base just before you place your pizzadillas in and also a little on top of it as well before you close the lid you will know when it is done when you lift the lid slightly and the parm cheese is melted and set to the tortilla and released from the lid Yummm this works well with toasted wraps also. If you have a big enough sandwich press you can put the whole tortilla on with filling and top with another. Cut into 6 like a pizza
Sorry I forgot to give it a rating thanks again
Hi This is the first time I have commented on any site so here goes: I love all your recipes they are very easy to make and the step by step is very helpful. I don’t know if anyone has done it before but when I make quesadillas instead of using a pan to cook them in I use a sandwich press ( cooks both sides at once and you dont have to turn them over) much easer I also sometimes sprinkle a little grated parmesan on bottom plate before putting tortillas on heated base and a little on top before closing’ This gives it extra flavour Yummm
Super excited to try this delicious Pizzadillas , this one seems amazing , gonna try this next weekend . Thank you for sharing.
Love this delicious Pizzadillas, never tried this before . Will definitely gonna try this unique one . Thanks for sharing this recipe with us .
These Pizzadillas seems delicious , love these. Thanks for sharing this ingredients ad instructions with us , will definiely gonna try this one .
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.