Get your pizza fix in quesadilla form with this quick and cheesy dinner that serves four.
Key Highlights:
- Ready in just 15 minutes using simple pantry ingredients
- Crispy tortillas filled with melty mozzarella and pizza toppings
- Kid-friendly recipe that’s perfect for busy weeknights
- Customizable with your favorite pizza toppings
Why You’ll Love These Pizza Quesadillas
Missing pizza but short on time? Pizza quesadillas bring together two comfort food favorites in one quick meal. They’re faster than delivery, cheaper than takeout, and just as satisfying as traditional pizza.
Equipment Needed
- Large skillet or griddle
- Spatula
- Cutting board
- Knife
- Measuring cups and spoons
- Pizza cutter (optional)
Ingredients (Serves 4)
For the Base:
- 8 large flour tortillas (10-inch size)
- 2 cups shredded mozzarella cheese
- 1 cup pizza sauce
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
Optional Toppings:
- 1 cup pepperoni slices
- 1/2 cup sliced black olives
- 1/2 cup sliced mushrooms
- 1/4 cup diced green peppers
- 1/4 cup diced onions
Step-by-Step Instructions
Preparation Phase (5-7 minutes)
- Set Up Your Workspace
- Clear and clean your counter space
- Place cutting board in front of you
- Get all equipment within easy reach
- Preheat your skillet on medium heat (setting 4-5 on most stoves)
- Prepare Your Ingredients
- Take cheese out of refrigerator (room temperature cheese melts better)
- Measure 2 cups of shredded mozzarella into a bowl
- Pour 1 cup of pizza sauce into a separate bowl
- Place 8 tortillas on a clean surface
- Measure 2 tablespoons olive oil into a small bowl
- Get a brush or spoon ready for the oil
- Prepare Toppings
- If using pepperoni: count out about 6-8 slices per quesadilla
- If using olives: drain and pat dry with paper towels
- If using mushrooms: slice thinly (about 1/8 inch thick)
- If using peppers: dice into small 1/4-inch pieces
- If using onions: dice finely (1/4-inch pieces)
- Pat all toppings dry with paper towels to prevent soggy quesadillas
Assembly Phase (5-7 minutes)
- Prepare First Tortilla
- Place one tortilla flat on your work surface
- Using a spoon, spread exactly 1/4 cup pizza sauce in a thin layer
- Leave a 1/2-inch border around the edge (about the width of your thumb)
- If sauce is too thick, spread with back of spoon
- Add First Layer of Cheese
- Sprinkle 1/4 cup mozzarella evenly over sauce
- Make sure to cover entire sauced area
- Avoid getting cheese on the clean border
- Add Toppings
- Place toppings evenly across cheese layer
- For pepperoni: lay 6-8 slices in a single layer
- For vegetables: sprinkle about 2-3 tablespoons total
- Don’t pile toppings too high or quesadilla won’t hold together
- Complete the Filling
- Add another 1/4 cup mozzarella on top of toppings
- Sprinkle 1/4 teaspoon Italian seasoning over cheese
- Check that nothing is hanging over the border
- Top with Second Tortilla
- Place second tortilla gently on top
- Line up edges as best you can
- Press down very gently to secure
- Repeat Process
- Assemble remaining three quesadillas same way
- Keep assembled quesadillas separate until cooking
Cooking Phase (8-10 minutes)
- Check Pan Temperature
- Pan should be preheated on medium heat
- Test by sprinkling a few drops of water – they should sizzle gently
- If water disappears instantly, pan is too hot
- If water doesn’t sizzle, increase heat slightly
- Prepare Quesadilla for Cooking
- Using brush or spoon, apply thin layer of olive oil to top tortilla
- Carefully pick up quesadilla with both hands
- Flip over so oiled side faces down
- Oil the new top side
- Cook First Side (2-3 minutes)
- Place quesadilla in pan carefully
- Listen for gentle sizzle
- Press down lightly with spatula
- Check after 2 minutes by lifting corner
- Look for golden brown color
- Flip Quesadilla
- Slide wide spatula completely under quesadilla
- Support edge with other hand
- Lift and flip in one smooth motion
- If some filling falls out, push back in with spatula
- Cook Second Side (2 minutes)
- Press down gently with spatula
- Check after 1 minute
- Cook until golden brown
- Cheese should be completely melted
- Remove and Rest
- Slide quesadilla onto cutting board
- Let rest 1 full minute (this helps cheese set)
- Repeat process with remaining quesadillas
Finishing Phase (3-4 minutes)
- Cutting the Quesadilla
- After 1-minute rest, use pizza cutter or sharp knife
- Cut into 4 equal triangles
- Wipe blade between cuts if needed
- Transfer to plates using spatula
- Serving
- Serve immediately while hot
- Place 2 triangles per person
- Provide napkins (cheese might stretch!)
- Optional: serve with extra pizza sauce for dipping
Troubleshooting Tips
- Tortilla too brown but cheese not melted? Lower heat and cook longer
- Filling falling out? Use less sauce and ensure 1/2-inch border
- Quesadilla not crispy? Make sure pan is preheated properly
- Uneven cooking? Press down gently with spatula while cooking
Variations & Substitutions
- Cheese options: Try cheddar, provolone, or Italian blend
- Sauce alternatives: Use marinara, alfredo, or BBQ sauce
- Dietary needs: Use whole wheat tortillas or gluten-free options
- Veggie version: Load with mushrooms, peppers, and onions
Storage & Reheating
- Store leftovers in airtight container for up to 2 days
- Reheat in skillet over medium heat for 2-3 minutes per side
- Avoid microwave reheating (makes tortillas soggy)
Safety Notes & Tips
- Keep heat at medium to prevent burning
- Watch for hot cheese when cutting
- Use caution when flipping to prevent burns
- Don’t overfill – it can cause hot filling to spill
Pro Tips for Success
- Pre-cook any raw vegetable toppings
- Shred your own cheese for better melting
- Pat toppings dry to prevent soggy quesadillas
- Cook immediately after assembly for best results
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories per serving: 450
