4 Cheese Pepperoni Pizzadilla

This delicious 4 Cheese Pepperoni Pizzadilla is a quick and easy meal that brings together the best of pizza and quesadillas! With a crispy, golden tortilla, layers of gooey cheese, and classic pizza toppings, it’s perfect for a speedy lunch or a fun weeknight dinner. Customize with your favorite ingredients for the ultimate cheesy treat!

Recipe 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

How To Make 4 Cheese Pepperoni Pizzadilla?

1.  Preheat the broiler: Set your oven to broil (grill) mode to get it ready for melting the cheese at the end.
2. Toast the first tortilla: Heat the butter and olive oil in a large, oven-safe skillet over medium-high heat. Place one tortilla in the skillet and spread a few tablespoons of pizza sauce on top, leaving a small border around the edges.
3. Add the first layer of cheese: Sprinkle half of the provolone and fontina evenly over the sauce. Follow with one-third of the mozzarella, then add 1 tbsp Parmesan and ½ tsp oregano.
4. Assemble the pizzadilla: Place the second tortilla on top and gently press it down. Let it cook until the underside is golden brown and crispy. Carefully flip the pizzadilla using a spatula.
5. Build the “pizza” topping: Spread another few tablespoons of pizza sauce on the toasted side. Sprinkle another third of the mozzarella, then add the remaining provolone, fontina, Parmesan, and oregano.
6. Add the toppings: Arrange the red bell pepper and red onion slices over the cheese like a pizza. Do the same with the pepperoni slices and olives. Sprinkle the remaining mozzarella on top.
7. Broil to melt the cheese: Transfer the skillet to the oven and broil for about 2 minutes, or until the cheese is bubbling and slightly golden.
8. Serve and enjoy: Carefully transfer the pizzadilla to a cutting board and cut it into wedges. Warm up the remaining pizza sauce for dipping, then garnish with torn basil. Serve immediately!

Recipe Tips:

• Use a heavy pan for an even crisp: A cast-iron or non-stick skillet will give the tortillas a perfectly crispy and golden-brown texture without burning.
• Flip carefully to avoid a mess: Use a wide spatula (or two smaller ones) to flip the pizzadilla smoothly, keeping all the delicious toppings inside.
• Broil just until bubbly: Keep an eye on the broiler—cheese melts fast! A quick 2-minute broil gives you that perfect gooey and slightly golden top.
• Let it rest before slicing: Give the pizzadilla a minute to cool before cutting. This helps the cheese set slightly, making cleaner slices.
• Customize your toppings wisely: Avoid watery vegetables like raw tomatoes, as they can make the tortilla soggy. Instead, go for firmer veggies like bell peppers or pre-cooked mushrooms.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover pizzadilla cool to room temperature. Store it in an airtight container or wrap it tightly in foil. Keep in the fridge for up to 3 days.
• Reheat: Heat a dry skillet over medium heat. Place the pizzadilla in the pan and cook for 2-3 minutes per side, pressing down slightly to keep it crispy.

Nutrition Facts

• Calories:1035
• Total Fat:70 g
• Saturated Fat:35 g
• Carbohydrates:47 g
• Dietary Fiber:6 g
• Sugar:12 g
• Protein:54 g
• Cholesterol:174 mg
• Sodium:2751 mg

Check out More Recipes:

• 3-Sauce Baked Spaghetti
• 3-Ingredient Sausage Casserole
• 3 Meat, 3 Bean, 3 Chili Chili