If you know anything about me, you know that I live on pizza and quesadillas. I could honestly only eat those two things for the re...

Recipe: Pizza-dilla


     If you know anything about me, you know that I live on pizza and quesadillas. I could honestly only eat those two things for the rest of my life and never get tired of them. Unfortunately, I decided a few months ago that I had to start cutting back and eating a more diverse diet. Paying attention to what I eat has helped me lose quite a bit of weight, but the truth is, I still eat pizza once a week and quesadillas at least twice per week.

     Because of my undying love for both of these foods, it's sometimes hard for me to chose between the two. Combining them into one was bound to happen at some point.

     This past Christmas, I got Jim a mountain pie iron for Christmas, and we've been making pizza sandwiches on our camping trips. I always come home with some leftover pepperoni, mozzarella cheese, and pizza sauce, and my kitchen is always well stocked with green peppers, crushed red peppers, and tortillas. Thus, the pizza-dilla.

     These are super easy to make, and the options are endless as far as ingredients. You can make them match whatever type of pizza is your favorite. I'm obsessed with pepperoni and green pepper pizzas with lots of crushed red pepper flakes on top, so that's how I choose to make my pizza-dillas. I highly recommend giving them a try.

Ingredients (makes one Pizza-dilla):

  • 1 tbsp extra virgin olive oil
  • 2 6-inch flour tortillas
  • 2-3 tbsp pizza sauce, depending on how much sauce you like. I like less sauce in mine.
  • 1/2 cup mozzarella cheese (or for us St. Louisans, use provel if you're craving Imo's)
  • As many pepperoni slices as you would like. I use 5 to keep my calories down.
  • Chopped green pepper
  • Crushed red pepper flakes to taste

  1. Coat small non-stick pan with olive oil, but do not turn on heat yet. I build my quesadillas in the pan before turning on the heat. I like to set one tortilla in the olive oil, then remove it and set aside on a plate. This will become the top of the pizza-dilla. Then I take the second tortilla and set it into the remaining olive oil in the pan. This turns into the base for building the pizza-dilla. 
  2. Spoon the desired amount of sauce onto the base tortilla, and spread to the edges with the back of the spoon.
  3. Spinkle on half of the cheese.
  4. Add your desired toppings. For mine, I like to put on the crushed red peppers at this point, to make sure they are evenly distributed. Then, I add my chopped green peppers all over. Finally, I top with about five pepperoni slices.
  5. Cover the toppings with the remaining half of the cheese. This helps the top tortilla stick.
  6. Finally, take the tortilla that was set aside and place it on top, with the olive oil side facing up.
  7. Turn the stove burner on to low-medium heat.
  8. Using a turner, peak at the bottom of the quesadilla after about a minute and a half. Continue to cook the first side until the tortilla is a golden brown.
  9. Once the bottom has cooked, use the turner to carefully flip the pizza-dilla, to cook the top tortilla. This takes some practice, so you may want to use a plate until you learn the motion.
  10. The second side will cook faster, so check more frequently. Cook until the top tortilla is golden brown. The cheese should be melted through.
  11. Cut it up, and dig in!

     This recipe is a spin-off of my classic chicken quesadilla, and I don't keep pizza ingredients on hand all the time. However, this is a great, every-once-in-a-while treat for myself that I can make with leftovers from my camping trips. The calorie count can get pretty high, depending on the ingredients that you use, but one of these is enough for a meal for me.

     Let me know if you try this deliciousness. I'd love to hear your feedback!


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