When I first saw the idea of a Pizzadilla floating around the Internet, I knew I needed one ASAP! Turns out they’ve been around for a while, but in my usual fashion, I’m late to the party.
If you’re like me and new to this concept, it goes like this: pizza + quesadilla = pizzadilla. So it’s basically just a quesadilla with pizza ingredients as the filling. The version that inspired my gluten-free/grain-free version is from Delish because they go a little above and beyond with theirs.
Instead of just putting the pizza ingredients between 2 tortillas, they also put pizza ingredients right on top. This creates pure magic because it’s like a double dose of pizza goodness!
From there, you can customize it to your favorite pizza flavors. Anything you love on pizza works perfectly here as well. I just kept it pretty straight up, making these once with pepperoni and another time with spicy salami (Calabrese is our favorite).
I like to use my Homemade Marinara, cooked with a few sprigs of basil, as my go-to sauce for pizza. And then it’s just down to the most important part, the cheese!
I use a mix of smoked mozzarella, regular mozzarella, and grated parmesan. Do not try using fresh mozzarella here, it contains way too much moisture, and you will end up with a soggy mess.
Camping Recipe
- These pizzadillas are our all-time most-made camping recipes because they’re so easy and tasty, especially after a long day of hiking!
- I buy the Niman Ranch spicy sopressata because it doesn’t need refrigeration and doesn’t take up space in the cooler.
- I also don’t add the extra layer on top and instead make these pizzadillas just like a quesadilla. Then we fold it in half to eat!
If you happen to get a little overzealous with the cheese, this photo is a good indication of how it will end up. Nothing but melty cheese and crispy goodness.
But even if you don’t go crazy with the cheese, it’s still going to be delish (restrained cheese use pictured above).
If you happen to have basil around, I have to say it is really good. Especially if you use the Calabrese salami I mentioned above. Speaking of which, it can difficult to find a good quality salami that doesn’t have a ton of additives.
INGREDIENTS1x2x3x
- 1 tsp avocado oil
- 2 tortillas of your choice - 8-inches
- 1/4 cup pizza sauce - or Homemade Marinara
- 1/2 cup grated mozzarella - I use 50/50 smoked and regular mozzarella
- 1 tbsp grated parmesan
- 10 slices pepperoni or calabrese salami - 1-inch in diameter
- Optional: fresh basil thinly sliced
INSTRUCTIONS
- Preheat the oven on the broiler setting.
- Heat a 9" cast iron pan over medium heat with the teaspoon of avocado oil . When the pan is hot, place one tortilla on the bottom, and spoon 2 tablespoons or about half of the pizza/marinara sauce evenly over it.
- Top with half of the grated mozzarella and the parmesan. Then evenly space half of the pepperoni/salami over the cheese, and place the second tortilla on top.
- Cook until the cheese is beginning to melt and barely oozes out the sides, about 4-5 minutes, before carefully flipping it. While the other side is crisping up, top the quesadilla with the remaining pizza/marinara sauce, mozzarella cheese, and pepperoni/salami.
- When the bottom is cooked, about 3-4 minutes, transfer the skillet to the oven and broil just until the top is melted.
- Remove the skillet from the oven, and serve the pizzadilla immediately with optional basil. You can repeat this for as many pizzadillas as you’d need.
- When I make more than one, I use 2 skillets to cook two at a time. You can also cook as many as you’ll need, then place them on a baking sheet and broil them all together until bubbly, so you can serve everyone at once.
NOTES
nutrition facts
Pizzadillas
Ingredients
- 1 tsp avocado oil
- 2 tortillas of your choice 8-inches
- 1/4 cup pizza sauce or Homemade Marinara
- 1/2 cup grated mozzarella I use 50/50 smoked and regular mozzarella
- 1 tbsp grated parmesan
- 10 slices pepperoni or calabrese salami 1-inch in diameter
- Optional: fresh basil thinly sliced
Instructions
- Preheat the oven on the broiler setting.
- Heat a 9" cast iron pan over medium heat with the teaspoon of avocado oil. When the pan is hot, place one tortilla on the bottom, and spoon 2 tablespoons or about half of the pizza/marinara sauce evenly over it.
- Top with half of the grated mozzarella and the parmesan. Then evenly space half of the pepperoni/salami over the cheese, and place the second tortilla on top.
- Cook until the cheese is beginning to melt and barely oozes out the sides, about 4-5 minutes, before carefully flipping it. While the other side is crisping up, top the quesadilla with the remaining pizza/marinara sauce, mozzarella cheese, and pepperoni/salami.
- When the bottom is cooked, about 3-4 minutes, transfer the skillet to the oven and broil just until the top is melted.
- Remove the skillet from the oven, and serve the pizzadilla immediately with optional basil. You can repeat this for as many pizzadillas as you’d need.
- When I make more than one, I use 2 skillets to cook two at a time. You can also cook as many as you’ll need, then place them on a baking sheet and broil them all together until bubbly, so you can serve everyone at once.
Notes
Nutrition
The recipe Pizzadillas appeared first on Get Inspired Everyday! on March 11, 2019
https://getinspiredeveryday.com/food/grain-free-pizzadillas/
