Pepperoni Pizza Quesadillas (Print version)
Crispy skillet quesadillas stuffed with mozzarella, pepperoni, pizza sauce, and Italian seasoning for a fast pizza-night dinner.
# Ingredients:
For the quesadillas
01 -
4 large flour tortillas, 10-inch size
02 -
1 tablespoon olive oil or melted butter, for brushing
03 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
04 -
1/3 cup (80 ml) pizza sauce, plus more for dipping
05 -
32 thin pepperoni slices, about 3 oz (85 g)
06 -
2 tablespoons finely grated parmesan cheese
07 -
1/2 teaspoon Italian seasoning
08 -
1/4 teaspoon garlic powder
09 -
Pinch of red pepper flakes, optional
For serving
10 -
1/2 cup (120 ml) warm marinara or pizza sauce
11 -
Fresh basil or parsley, optional
# Instructions:
01 -
Place a large skillet over medium heat. Brush one side of a tortilla lightly with olive oil or melted butter.
02 -
Place the tortilla oiled side down in the skillet. Sprinkle on 1/3 cup mozzarella, spread 1-2 tablespoons pizza sauce over the cheese, then add half the pepperoni, parmesan, Italian seasoning, garlic powder, and a little more mozzarella.
03 -
Top with a second tortilla and brush the top lightly with oil or butter. Cook for 2-3 minutes, until the bottom is golden and crisp.
04 -
Flip with a wide spatula. Cook 2-3 minutes more, pressing gently, until the second side is crisp and the cheese is melted. Lower the heat if the tortilla browns too fast.
05 -
Repeat with the remaining tortillas and filling. Let each quesadilla rest for 1 minute, then cut into wedges.
06 -
Serve right away with warm marinara or pizza sauce for dipping and basil or parsley if using.
# Good to know:
01 -
Best served hot while the tortilla is crisp and the cheese is stretchy.
02 -
Use sauce lightly inside the quesadilla and offer more for dipping.
03 -
Makes 2 large quesadillas or 8 wedges.