Pizza-dilla Cake

Total Time:
1 hr 40 min
Prep:
25 min
Inactive:
5 min
Cook:
1 hr 10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 small yellow onion, thinly sliced (about 1/2 cup)
  • 1 small green bell pepper, thinly sliced (about 1/2 cup)
  • 1 small red bell pepper, thinly sliced (about 1/2 cup)
  • Twelve 10- to 12-inch flour tortillas
  • Two 8-ounce bags shredded Mexican cheese blend
  • One 16-ounce jar pizza sauce
  • Two 8-ounce bags shredded mozzarella
  • 2 cups grated Parmesan
  • One 6-ounce package pepperoni slices
  • Two 13.8-ounce tubes refrigerated pizza dough, such as Pillsbury
  • Olive oil, for brushing
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.


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