Best Pizza Dilla Recipes

INSIDE-OUT PIZZA-DILLA MARGERITA

Steps:

• Heat a small skillet over medium heat. Add the tablespoon of EVOO to the skillet, once around the pan. Add the garlic and red pepper flakes. Cook the garlic for a minute, then add the tomatoes and season with oregano, salt, and pepper. Simmer the tomatoes for 2 minutes, then remove from the heat.
• Heat a medium skillet over medium heat. Add a drizzle of EVOO and a flour tortilla. Cover the tortilla with an even layer of sliced cheese. Top it with one quarter of the tomatoes. Scatter one quarter of the basil over the tomatoes. Set a second tortilla in place on top. Cook it for 2 minutes on side one, drizzle the top of the tortilla with a touch of EVOO, and flip the pizza-dilla. Cook for 2 minutes more, or until golden and crisp on the flip side. Remove, cut into 4 pieces, and serve. Repeat this with the remaining ingredients to make 3 more pizza-dillas.

PIZZA-DILLA CAKE

Steps:

• Preheat the oven to 375 degrees F. In a medium bowl, mix together the onions and bell peppers.
• Lay out 6 flour tortillas on a work surface. Cover the tortillas with a layer of shredded Mexican cheese. Top each with a small handful of onions and bell peppers, a little more Mexican cheese, and then another flour tortilla.
• Heat a griddle or large skillet over medium-high heat. Gently toast each side of the quesadillas until the cheese is melty.
• Top 1 toasted quesadilla with 2 tablespoons pizza sauce, spreading to the edges. Top the pizza sauce with 1/3 cup mozzarella and 2 tablespoons Parmesan. Arrange a few pepperoni slices on top of the cheese.
• Line a baking sheet with parchment paper and arrange the pizza-topped quesadilla on top. Add another quesadilla on top and repeat the pizza process. Repeat until all the quesadillas are stacked on top of each other with a pizza layer in between.
• Unroll the pizza dough from the tubes. Drape one dough over half of the quesadilla stack. Drape the remaining dough over the other half of the stack, overlapping slightly.
• Press the dough over the stack tightly, and make sure the two doughs are sealed together by crimping slightly. Cut off any excess dough.
• On the top of the pizza, spread 1/4 cup pizza sauce and top with mozzarella and pepperoni.
• Brush the sides of the dough with olive oil.
• Bake until the crust is golden brown, 50 minutes to 1 hour. Allow to rest for 5 minutes. Slice and serve warm.

INSIDE-OUT PIZZA-DILLA MARGERITA

Steps:

• Heat a skillet over medium heat; add olive oil to the skillet.
• Add in the garlic and red pepper flakes; cook for 1 minute, then add in the tomatoes.
• Season with oregano, salt, and pepper; simmer the tomatoes for 2 minutes, then remove from heat.
• Heat another skillet over medium heat; add a drizzle of olive oil and a flour tortilla.
• Cover the tortilla with an even layer of sliced cheese; top with ¼ of the tomatoes.
• Scatter ¼ of the basil over the tomatoes.
• Set a second tortilla in place on top; cook for 2 minutes on side one, drizzle the top of the tortilla with a touch of olive oil and carefully flip the pizza-dilla.
• Cook for 2 minutes more, or until golden and crisp on the flip side.
• Remove, cut into 4 pieces, and serve.
• Repeat this with the remaining ingredients to make 3 more pizza-dillas.

PIZZA-DILLA

Steps:

• Spread pizza sauce on tortilla, not quite to edge.
• I like to use the back of a spoon to spread.
• Don't use too much or it will be drippy to eat!
• Sprinkle on mozzarella to cover.
• Cover only one half of the tortilla with pepperoni pieces.
• Place pizza-dilla on a paper towel in microwave.
• Heat on High for 1 minute.
• Fold the"cheese only" side over the pepperoni side.
• Cut into 4 wedges, if desired.