This post was updated in 2019 with new photos and some very important new instructions. For your best snack life.
Because, clearly, we need more carbs.
YAY FOR THIS AWESOME NEW SNACK! I made pizza for my family a few weeks ago because I felt like it, and a byproduct of that fun lunch was a leetle bit of leftover pepperoni, which of course I decided to use in an obnoxious way to make THIS. A quesadilla topped with pizza stuff. If you ever want to throw nutrition by the wayside and really impress your kids, this is your “please love me I’m insecure” go-to, 100%.
This pizzadilla is easy, doesn’t take long to make, it’s REALLY good, and you will love love LOVE it. Promise. Let’s not waste a single minute!
The idea behind this pizzadilla is that we make a simple cheese quesadilla in a skillet, then top it with pizza stuff. So, grab a big skillet that can be used on the stovetop and in the oven.
Here we have tortillas, grated cheese, pepperoni, a garlic clove, and tomato sauce. Butter because we have to make quesadillas in butter, right? You could of course use fancier pizza sauce or make your own, but what I love about this is that the most basic ingredients still yield a really delicious result. We’re going basic here.
These pictures were taken making one quesadilla with 2 large tortillas. It’s enough to serve 2 for dinner or 4-ish for a snack, which is what we did. If you’d like to make a lot of these, you could layer everything on a baking sheet and bake lots of quesadillas at once at 375F until the tortillas are slightly crispy at the edges and the cheese is melty and oozy and bubbly. YUM.
For one pizzadilla, though, a skillet works great! Start with a bit of butter in the skillet over medium heat. Add a tortilla, then a good handful of mozzarella.
Top the cheese with another tortilla, then cook the quesadilla for about 3 minutes on each side or until each tortilla is golden brown. When the quesadilla is done, turn the heat off the stove and turn the broiler to high.
Now, build your pizza! Right in the skillet, spread a bit of sauce over the tortilla, then sprinkle on the minced garlic clove, pepperoni, and another handful of mozzarella.
Broil the pizzadilla for 3-5 minutes or until the cheese is bubbly and the edges of the tortilla are slightly dark.
Let the pizzadilla sit for 2 minutes or so once it comes out of the oven so the cheese doesn’t all slide out, then cut it into wedges.
And that, my friends, is a thing of beauty. Look at the black edges! It’s practically wood-fired.
This is so much fun. Beck is obviously a massive fan, because she isn’t a monster.
Jay, and I, for our part, relish that this is practically low carb pizza. Look how thin!
The simplicity is of course the key here, and, yes, obviously this isn’t REAL pizza, but the main elements are there, and the no-fuss aspect is just so worth it for a fun snack or quick meal.
An easy, delicious rift on pizza. Top a skillet quesadilla with your favorite toppings and enjoy!
- 1 tablespoon butter
- 2 large flour tortillas – 8 or 10 – inch
- 1 1/2 cups grated mozzarella
- 1/3 cup tomato sauce
- 1 clove minced garlic
- 10 pepperoni slices
- parmesan cheese, for topping
- Preheat a large skillet to medium heat and preheat the broiler to high. Add the butter to the skillet and swirl to melt.
- Place one tortilla in the skillet and top with 1 cup of the mozzarella. Top the cheese with the other tortilla.
- Cook the quesadilla for about 3 minutes on each side until golden, then turn off the heat on the stove. Now, build your pizza! Spread sauce over the tortilla and sprinkle with the minced garlic. Add the pepperoni slices and top with the rest of the mozzarella.
- Broil the pizzadilla for 3-5 minutes until the cheese is bubbly and the edges have browned. Slide onto a cutting board and let rest for 2 minutes.
- Sprinkle the pizzadilla with parmesan, slice into wedges, and serve! YES.
The quantities here work well, but add more or less sauce, cheese, and pepperoni to your preference!
Use this as a method instead of a recipe. Add veggies, change up the meat and cheese, etc.
Don’t skip the garlic clove! It’s so, so worth it.
I made this in a 12-inch stainless steel skillet. Any large ovenproof skillet works great!
Keywords: pizza, kid food, quesadilla