4 Cheese Pepperoni Pizzadilla
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1035
- Total Fat
- 70
- Saturated Fat
- 35
- Carbohydrates
- 47
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 54
- Cholesterol
- 174
- Sodium
- 2751
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.