Best Pepperoni Pizzadilla Recipes

4 Cheese Pepperoni Pizzadilla image

Provided by Ree Drummond : Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon salted butter
1 tablespoon olive oil
Two 10-inch flour tortillas
One 14-ounce jar pizza sauce
3/4 cup shredded provolone
3/4 cup shredded fontina cheese
1 1/4 cups shredded mozzarella
2 tablespoons grated Parmesan
1 teaspoon dried oregano
1/4 red bell pepper, seeded, halved crosswise and cut into very thin strips
1/4 small red onion, sliced into very thin half-moons
15 pepperoni slices
2 tablespoons Kalamata olives, pitted and halved
1/8 cup torn fresh basil leaves

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.

Pepperoni Pizzadilla image

Yield makes 1 serving

Number Of Ingredients 6

1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (do not use a reduced-carb one)
1 1/2 ounces (scant 1/2 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g fat per ounce; I used Lucerne, found at Safeway chains)
6 slices turkey pepperoni
1 tablespoon canned, drained, sliced black olives
2 pinches dried oregano
2 tablespoons low-fat marinara or pizza sauce (lower-sodium if possible), reheated if necessary

Steps:

Place a medium nonstick skillet over medium heat. When hot, put the tortilla in the pan (no need to add any fat). Sprinkle half the cheese evenly over half the tortilla, followed by the pepperoni, the olives, the oregano, and the remaining cheese. Fold the bare half over the filling. Cook the tortilla until the cheese on the bottom half is mostly melted and the tortilla is lightly browned in spots, about 2 minutes. Then, using a spatula, carefully flip the quesadilla. Continue cooking it until the cheese is completely melted and the bottom is lightly browned in spots.
Slice the quesadilla into 4 wedges. Serve immediately with marinara on the side for dipping.
nutrition information
Calories: 241
Protein: 17g
Carbohydrates: 28g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 29mg
Fiber: 4g
Sodium: 820mg