| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- Two 10-inch flour tortillas
- One 14-ounce jar pizza sauce
- 3/4 cup shredded provolone
- 3/4 cup shredded fontina cheese
- 1 1/4 cups shredded mozzarella
- 2 tablespoons grated Parmesan
- 1 teaspoon dried oregano
- 1/4 red bell pepper, seeded, halved crosswise and cut into very thin strips
- 1/4 small red onion, sliced into very thin half-moons
- 15 pepperoni slices
- 2 tablespoons Kalamata olives, pitted and halved
- 1/8 cup torn fresh basil leaves
Instructions
- Preheat the broiler.
- Heat the butter and oil in a large, oven-safe skillet over medium-high heat. Place one flour tortilla in the skillet. Spread a few tablespoons pizza sauce on the tortilla, leaving a little room around the edges. Sprinkle half of the provolone and half of the fontina over the sauce. Sprinkle a third of the mozzarella next, followed by 1 tablespoon Parmesan and 1/2 teaspoon oregano.
- Top with the second tortilla and press it down gently. Once the underside is perfectly toasted, carefully flip the quesadilla to the other side.
- Spread a few more tablespoons pizza sauce on the toasted side of the tortilla, being sure to leave a little bit of the edges exposed so it looks like a pizza. Sprinkle with another third of the mozzarella and the remaining provolone, fontina, Parmesan and oregano.
- Arrange the red bell pepper and red onion on top of the cheeses like you would on a pizza. Do the same with the pepperoni slices and the olives. Top with the remaining mozzarella.
- Transfer the pan to the broiler and let cook to melt the cheese on top, about 2 minutes. Carefully transfer the pizzadilla to a cutting board using a large spatula or two smaller spatulas.
- Warm up the remaining pizza sauce and serve in a bowl for dipping. Cut the pizzadilla into wedges and garnish with the torn basil.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1035 |
| Total Fat | 70 g |
| Saturated Fat | 35 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 54 g |
| Cholesterol | 174 mg |
| Sodium | 2751 mg |
Reviews
Great recipe! The only change I made was lightly browning the tortillas on both sides cuz I like a crispy texture to my pizza. Delicious! A new fav!
Tastes just as good as it looks!
This has become a favorite in our house! We switched some toppings with what we had and it’s so so good. And I can imagine when my kids are older, we can use smaller flour tortillas and they can make their own with their favorite toppings.
Looks great Ree! But you gave out my secret. I have been using flour tortillas for years to make pizza. It makes a perfect thin crust pizza. I have a pizza stone in my oven and bake it on that with the toppings that I like.A real game changer. No need to run out for pizza, you can make your own. Try it. Oh and when you pull the pizza out, put some fresh slices of tomato on top, then slice. Yum!
We like it better than regular pizza. Crispy, not quite as guteny (sic)! Great basic recipe to adapt for you and your family.
We enjoyed it and will make again. We used what we had available and it was still good. Very versatile recipe.
Made some alterations based on what we had in, but what a great recipe! Great idea. Almost like a stuffed thin crust pizza.
Seems like I always have flour tortillas to use up and this was a creative idea to use not only them but the bits of cheese I had as well. I adapted the toppings to what was in the fridge. Love this idea – especially these days of needing to use what we have rather than another trip to the store.
I’m giving it a 5 star just from seeing it on tv. That’s right up our ally for when my granddaughter is here. Thank you Ree
I followed the basic recipe but made my own toppings. I loved the crunchy crust that it made. The whole flavor was different from regular pizza because of the crust. I will be making it more often! Yum!