$9.22 recipe / $1.54 each
by Beth - Budget Bytes
5 from 14 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I’ve been so 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 easy pizzadillas are a fast and easy cross between my two favorite foods: pizza and quesadillas!

Stack of Pizzadillas with Pizza Sauce for Dipping

Make it a Pizzadilla Party

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

Mix Up the “Toppings”

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.

Share this recipe


5 from 14 votes
All the cheesy toppings of a pizza stuffed into a fast, easy, and crispy quesadilla. Perfect for dipping in pizza sauce!
Servings 6
Prep 10 minutes
Cook 10 minutes
Total 20 minutes


  • 6 10-inch flour tortillas ($1.34)
  • 2 cups shredded mozzarella ($1.75)
  • 30 pepperoni slices ($1.38)
  • 1 bell pepper ($0.99)
  • 1/2 red onion ($0.42)
  • 2.25oz can sliced black olives ($1.29)
  • 1 can mushrooms ($0.85)
  • 1/2 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 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.


Serving: 1ServingCalories: 447.98kcalCarbohydrates: 48.55gProtein: 18.75gFat: 20.55gSodium: 1390.6mgFiber: 5.95g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


Love fun variations on pizza? Try my Pizza Melts, Pizza Roll Ups, and Homemade French Bread Pizza.

pizzadillas ingredients arranged on baking sheet

How to Make Pizzadillas – Step By Step Photos

pizzadilla toppings
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.

prepped toppings
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.

cheese is glue
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.

finish with 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 in pizza sauce
Dip that wedge of pizza goodness into some thick & rich pizza sauce!

pizzadillas on plate with pizza sauce for dipping
Oh, 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

Share this recipe

Posted in: , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. 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.

  2. 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

  3. 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

  4. Super excited to try this delicious Pizzadillas , this one seems amazing , gonna try this next weekend . Thank you for sharing.

  5. Love this delicious Pizzadillas, never tried this before . Will definitely gonna try this unique one . Thanks for sharing this recipe with us .

  6. These Pizzadillas seems delicious , love these. Thanks for sharing this ingredients ad instructions with us , will definiely gonna try this one .