What happens when you combine the cheesy gooeyness of pizza and the flaky tortilla from quesadillas? I give you, Pizzadillas! These babies are that perfect appetizer for those annual sporting events and also make for a fun night of pizza-building at home with the family ! Either way, this simple 30 minute recipe will definitely be a crowd pleaser!
Preheat your panini maker and spray it with some cooking oil. If using a skillet, spray with cooking oil and heat it.
Spread 1 tbsp of pizza sauce over half a tortilla. Sprinkle about 1/2 cup of mozzarella cheese over the sauce. Top with 1/4 of the pepperoni slices and 1/4 of the chopped green peppers. Top with 1/4 of the bocconcini, I used about 3 sliced baby bocconcini per pizzadilla. Flip over the other half of the tortilla to form half a circle and press down.
You can use a panini press to grill the quesadilla, otherwise place the quesadilla in the prepared skillet and grill it on both sides until golden brown, about 2 to 3 minutes per side.
Repeat with remaining tortillas and ingredients.
Cut each pizzadilla in half and garnish with chopped basil. Serve with pizza sauce for dipping.
You can use any pizza toppings that you like best for this recipe. Feel free to be creative.
Bocconcini are small balls of fresh mozzarella cheese. You can find them in various sizes.
Pizzadillas will last in the fridge for up to 4 days and in the freezer for up to 2 months. Something to keep in mind; the tortilla is going to be a lot thinner than a typical pizza crust, so placing it on parchment paper then into a storage container will be best for when it comes time for reheating!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.