Pepperoni Pizzadillas might just be my favorite weeknight rescue recipe. When the kids are hungry and time is tight, this fusion of pizza and quesadillas saves the day every single time.
I stumbled on this recipe during one particularly chaotic Tuesday evening when I had tortillas but no pizza dough. Instead of ordering delivery, I decided to combine my family’s two favorite foods into one crispy, cheesy masterpiece. The result? A recipe my kids now request weekly. These Pepperoni Pizzadillas deliver all the pizza flavors we crave with the simplicity of quesadillas, and they’re ready faster than the delivery driver could arrive. The golden, crispy tortilla holds melted mozzarella and zesty pepperoni in every bite, creating that perfect crunch we all love. Time to cook!
Table of Contents
Ingredients for Pepperoni Pizzadillas
I always keep these simple ingredients stocked because they’re pantry staples that come together for the quickest dinner win. My family loves this recipe precisely because there’s no complicated shopping list or specialty items required.
- 2 large flour tortillas (burrito-sized, about 10-12 inches)
- 1 cup shredded mozzarella cheese (freshly shredded melts better than pre-shredded)
- 3 tablespoons pizza sauce (good quality marinara works great)
- 6 slices pepperoni (or more if your family loves them like mine does)
- 1 tablespoon sliced black olives, drained (optional but adds nice flavor)
- Italian seasoning (optional, for sprinkling on top)
Step-by-Step Instructions
Getting that perfect golden crust comes down to proper heat management and not rushing the first flip.
Step 1: Preheat your oven to 400°F. While it heats, warm a large 10 to 12 inch non-stick pan over medium heat for about 2 minutes. Place one tortilla flat in the pan and immediately sprinkle half a cup of mozzarella evenly across the surface, leaving a small half-inch border around the edges.
Step 2: Place the second tortilla on top to create a quesadilla and press down gently with your spatula to seal the edges. Cook for 2 to 3 minutes until the bottom turns golden brown with visible toasted spots and you can easily slide a spatula underneath.
Step 3: Carefully flip the pizzadilla using a wide spatula, supporting it with your other hand if needed. Cook the second side for another 2 to 3 minutes until golden brown. The cheese inside should be completely melted at this point. If you notice the cheese isn’t melting quickly enough, reduce heat slightly and cover the pan with a lid for 30 seconds.
Step 4: Transfer the quesadilla base to a baking sheet. Spread pizza sauce evenly over the top tortilla, leaving a small border. Sprinkle the remaining half cup of mozzarella cheese over the sauce, then arrange pepperoni slices on top and add black olives if using.
Step 5: Bake for 5 to 7 minutes until the cheese bubbles and turns lightly golden around the edges. Watch closely after 5 minutes to prevent burning. Let it rest for 1 minute before slicing. This resting time lets the cheese set slightly so it doesn’t slide off when you cut.
Step 6: Slice into 4 to 6 wedges using a pizza cutter or sharp knife. Serve immediately while hot and crispy.
Perfect Pairings for Pepperoni Pizzadillas
These pizzadillas pair beautifully with fresh, light sides that balance the richness of cheese and pepperoni.
Crisp Garden Salad: A simple mix of romaine, cherry tomatoes, cucumbers, and Italian dressing cuts through the richness while adding essential nutrients and fresh crunch to your meal.
Garlic Roasted Vegetables: Roasted zucchini, bell peppers, and carrots bring color, fiber, and complementary Italian flavors that make this feel like a complete dinner.
Creamy Coleslaw: The cool, tangy crunch of coleslaw provides excellent textural contrast and helps balance the warm, melted cheese.
Marinara Dipping Sauce: Extra warmed pizza sauce on the side turns these pizzadillas into an interactive meal that kids especially enjoy. Heat it with a pinch of garlic powder for extra flavor.
Fresh Fruit Salad: Watermelon, grapes, or apple slices offer a refreshing, naturally sweet finish that cleanses the palate after savory bites.
Keeping It Fresh: Storage and Reheating
Store leftover Pepperoni Pizzadillas in an airtight container in the refrigerator for up to 3 days. I recommend placing parchment paper between slices to prevent them from sticking together and making the cheese soggy.
For reheating, skip the microwave which makes the tortilla rubbery. Instead, use your oven or toaster oven at 350°F for about 5 minutes. This method keeps the tortilla crispy rather than soggy. If you’re in a real hurry, reheat slices in a dry skillet over medium heat for 2 minutes per side.
These pizzadillas also freeze beautifully for up to 2 months. Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the fridge before reheating for best results, or reheat directly from frozen adding 3 to 4 extra minutes.
FAQs
Can I make Pepperoni Pizzadillas ahead of time?
You can prepare the quesadilla base portion ahead and refrigerate it, then add toppings and bake just before serving. This keeps the tortilla from getting soggy while still saving prep time during busy evenings.
What other toppings work well in this recipe?
Try cooked Italian sausage, sautéed mushrooms, diced bell peppers, or sliced jalapeños. Just avoid watery vegetables like fresh tomatoes that might make the tortilla soggy, or sauté them first to remove excess moisture.
How do I prevent the cheese from leaking out during cooking?
Leave a half-inch border when spreading cheese on the first tortilla, and don’t overfill. Press the edges together gently when you add the top tortilla. Keep your heat at medium rather than high to allow gradual melting instead of quick burning that causes leaks.
Pepperoni Pizzadillas
Ingredients
Equipment
Method
- Preheat oven to 400°F. Heat a large 10-12 inch non-stick pan over medium heat for about 2 minutes until evenly warmed.
- Place one tortilla flat in the pan and immediately sprinkle half a cup of mozzarella evenly across the surface, leaving a small half-inch border around the edges.
- Place the second tortilla on top to create a quesadilla and press down gently with your spatula to seal. Cook for 2-3 minutes until the bottom turns golden brown with visible toasted spots.
- Carefully flip the pizzadilla using a wide spatula. Cook the second side for another 2-3 minutes until golden brown and the cheese inside has completely melted.
- Transfer the quesadilla base to a baking sheet. Spread pizza sauce evenly over the top tortilla, leaving a small border. Sprinkle the remaining half cup of mozzarella cheese, then arrange pepperoni slices and add black olives if using.
- Bake for 5-7 minutes until the cheese bubbles and turns lightly golden around the edges. Watch closely after 5 minutes.
- Let rest for 1 minute, then slice into 4-6 wedges using a pizza cutter. Serve immediately.
Notes
