- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 977
- Total Fat
- 53 g
- Saturated Fat
- 24 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 120 mg
- Sodium
- 2360 mg
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 977
- Total Fat
- 53 g
- Saturated Fat
- 24 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 120 mg
- Sodium
- 2360 mg
Ingredients
Directions
- 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.
