Pizzatillas Recipes

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.

VEGGIE PIZZADILLAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tortillas on baking sheet covered with foil; lightly brush each with olive oil, and prick all over with fork.
• Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from oven and allow to cool on cooling rack.
• Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
• Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
• Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
• Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.

PIZZATILLAS

Steps:

• Preheat oven to 400 degrees F.
• Brush olive oil on one side of tortilla. Place tortilla, oiled side down, onto baking sheet.
• Sprinkle half the cheese evenly over tortilla. Spread out the pepperoni evenly over tortilla and cover with remaining cheese.
• Bake in oven for 5 minutes. With tongs, fold tortilla in half, bake for 3-5 minutes more until lightly browned. Flip tortilla over and bake for 3-5 minutes more until golden brown. Do not overbake!
• Remove from oven and cut into 4 pieces. Serve with marinara on the side.

PIZZADILLAS

Steps:

• Lay all tortillas on counter. Sprinkle each very generously with cheese on each tortilla. Drizzle with a few ounces of sauce. Spread pepperoni and sausage over cheese and cover with remaining cheese. Fold over each tortilla to form a half-moon quesadilla. In a heated, large nonstick pan, brown both sides of quesadillas. Bake pizzadillas in a 350 degree F oven for 5 minutes. Cut each pizzadilla into quarters and serve with remaining pizza sauce for dipping.
• Series: Man Kitchen
• Episode: Pizzadillas (Ep. 1)

PIZZADILLAS

Steps:

• Lay out the tortillas on your work surface. Mix together the tomato sauce, mozzarella, 1 tsp of the oregano and a good grinding of black pepper. Spread over each tortilla, then arrange the salami over 4 tortillas. Sandwich the other 4 tortillas on top.
• Heat a non-stick frying pan over a medium heat. Mix the oil with the remaining oregano and brush over each side of the pizzadillas. Fry them for 2-3 mins on each side until golden and crisp, and the cheese has melted. Cut into wedges with a pizza wheel and serve.

EASY PIZZADILLAS

Steps:

• Place a flour tortilla on a large plate or cutting board and spread with a thin layer of spaghetti sauce (you're favorite jarred brand or leftover).
• Season with oregano, garlic salt, Parmesian, pepper flakes, or whatever herbs you prefer.
• Add a thin layer of shredded Mozarella cheese.
• Layer your pizza toppings of choice. (I used pepperoni, thinly-sliced green peppers, and sliced black olives.).
• Add another thin layer of Mozarella.
• Place another tortilla on top.
• Melt butter, Parmesian, oregano, and garlic salt together in a
• microwavable dish.
• Brush the top tortilla with the herb butter and invert onto a grill (set to low heat) with the butter side down. Brush the other side and cover the grill.
• Flip the pizzadilla when the cheese is melted and the bottom tortilla is crisp.
• Once the other tortilla is crisp, remove from the grill and slice into quarters with a pizza cutter.
• An easy dipping sauce can be made by mixing spaghetti sauce with the leftover herb butter and heating.

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.