Best Pizzadilla Recipes

PIZZADILLA (GRILLED PIZZA SANDWICH)

Steps:

• Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface.
• Heat a pan over medium-high heat and brush with oil. Add 1 piece of dough and reduce heat to medium. Cook for 2 minutes and flip. Spread 1/4 of the sauce over the dough. Sprinkle 1/4 of the mozzarella cheese and some sausage, mushrooms, and red onion on top, leaving about 1/2 inch of dough around the outside. Press gently into the middle of the dough with a spatula to make a crease; fold in half.
• Brush crust with a little more olive oil and flip over. Repeat on the other side and continue cooking until both sides of the pizzadilla are as browned and crisp as you like.
• Repeat with remaining pizza dough and toppings. Cut each pizzadilla in half and serve.

4 CHEESE PEPPERONI PIZZADILLA

Steps:

• 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.

PEPPERONI PIZZADILLA

Steps:

• Place a medium nonstick skillet over medium heat. When hot, put the tortilla in the pan (no need to add any fat). Sprinkle half the cheese evenly over half the tortilla, followed by the pepperoni, the olives, the oregano, and the remaining cheese. Fold the bare half over the filling. Cook the tortilla until the cheese on the bottom half is mostly melted and the tortilla is lightly browned in spots, about 2 minutes. Then, using a spatula, carefully flip the quesadilla. Continue cooking it until the cheese is completely melted and the bottom is lightly browned in spots.
• Slice the quesadilla into 4 wedges. Serve immediately with marinara on the side for dipping.
• nutrition information
• Calories: 241
• Protein: 17g
• Carbohydrates: 28g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 29mg
• Fiber: 4g
• Sodium: 820mg

PIZZADILLA -- WEIGHT WATCHERS

Steps:

• Place tortilla on skillet and turn heat between low and medium.
• spread out sauce over tortilla.
• add chopped vegetables.
• spread out cheese over tortilla.
• add pepperoni.
• once the cheese starts to melt fold in half.
• keep on skillet until cheese is melted throughout.
• you may have to flip/adjust heat so that it doesn't burn.

PIZZADILLA

Steps:

• 1. 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.
• 2. Place the pizzadilla in a skillet over 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.
• 3. Dip in sauce and enjoy!

'PIZZADILLA'

Steps:

• Spread tortilla with pizza sauce.
• Top with remaining ingredients; fold in half. Place on microwaveable plate.
• Microwave on HIGH 15 to 20 sec. or until cheese is melted.

PIZZADILLA

Steps:

• 1. Heat your Emil Henri Planchar on the BBQ for about five minutes. Then add some olive oil, continue heating and wipe off excess oil. Next turn on your broiler in your oven and set the top shelf so it is about 4-6 inches from the broiler flame. 2. Lay a large flour tortilla on a pizza paddle with small bubbles down. Spread half of sauce evenly over tortilla all the way to the edges. Spread half of low fat mozzarella and half of Parmesan evenly over tortilla all the way to the edges. 3. Place a second flour tortilla over with, again with small bubbles on the bottom. Place on Emil Henri stone on the BBQ and let bake for about 1 1/2 minutes until bottom is browned. Flip over and bake another 1 1/2 minutes. Take the tortillas off the BBQ with a pizza paddle and slide onto a cookie sheet. 4. Now top with remaining sauce, Parmesan, low fat mozzarella and fresh mozzarella. Add pepperoni and torn basel. Place cookie sheet under broiler and broil until pepperoni is cooked (so it is a bit brown around the edges) and cheese is melted and starting to brown in spots, 2 to 4 minutes. DO NOT CLOSE THE OVEN DOOR! 5. Slide pizza out onto a cutting board. Cut and serve immediately.

'PIZZADILLA' SUPREME

Steps:

• Heat large skillet sprayed with cooking spray on medium heat. Add vegetables; cook and stir 2 to 3 min. or until crisp-tender.
• Brush pizza sauce onto half the tortilla; cover with 1 cheese slice, pepperoni, cooked vegetables and olives. Top with remaining cheese slice. Fold tortilla in half.
• Wipe skillet with paper towel; spray with additional cooking spray. Add quesadilla to skillet; cook 3 to 4 min. or until cheese is melted and quesadilla is golden brown on both sides, turning after 2 min.

PIZZADILLA

Steps:

• Preheat the grill.
• If using chopped tomatoes, place these in a small frying pan, add the oregano and a sprinkle of black pepper and cook over a medium heat until they can be broken up into a smooth sauce.
• If using pasata skip to step 2.
• Lay one wrap on a plate, fill with grated cheese to within about 3cm of the edge, and sprinkle the garlic over the top aiming for an even distribution. Rub a small amount of butter around the part of the wrap left uncovered. Place the other wrap over the top and use your thumbs to crimp the two together, pressing hard onto the edge of the plate.
• Heat about 1tbsp of olive oil in a large frying pan, covering the base well, and slide the quesadilla into it. Fry for 1-2 minutes, checking after 1 minute that it isn't burning. When the underside appears golden brown, place a plate upside down over the frying pan and quickly flip the pan over so the quesadilla turns out onto the plate. Add more oil to the pan, heat for a few seconds, then slide the quesadilla back in to cook the other side.
• When both sides are golden brown, remove using the same plate method and spoon the tomato sauce or pasata over the quesadilla to evenly cover it. Arrange your chosen toppings on the top, cover with cheese and grill until the cheese is melted. Check to make sure the edges of the quesadilla aren't burning, if they are try moving it to a lower oven shelf.
• Serve hot.