Ingredients
Equipment
Method
- Lay out four of the flour tortillas on a clean surface. These will be the bottoms of your pizzadillas.8 large flour tortillas
- Evenly sprinkle half of the mozzarella cheese and half of the cheddar cheese over the four tortillas, leaving about a ½-inch border around the edges. This ensures the cheese melts beautifully and creates that signature gooey stretch.8 large flour tortillas, 1.5 cups shredded mozzarella cheese, 0.75 cups shredded cheddar cheese
- Distribute the sliced pepperoni evenly over the cheese on each of the four tortillas. Don't be shy – more pepperoni means more flavor!1 cup sliced pepperoni
- Spoon about 2 tablespoons of pizza sauce onto the pepperoni layer of each tortilla. Gently spread it out so it doesn't overflow the edges. Sprinkle with any optional seasonings like oregano or garlic powder at this stage if desired.0.5 cup pizza sauce
- Place the remaining four tortillas on top of the filled tortillas, creating sandwiches.8 large flour tortillas
- Brush the tops of the pizzadillas with melted butter. This crucial step helps achieve that perfect golden-brown, crispy exterior. If using, season the buttered tops with a pinch of dried oregano, garlic powder, or red pepper flakes for an extra flavor boost.2 tablespoons melted butter
- Heat a large skillet or griddle over medium heat. Carefully place one or two pizzadillas onto the hot skillet, depending on its size.
- Cook for 3-5 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is completely melted and gooey. You might need to adjust the heat slightly to prevent burning while ensuring the cheese melts thoroughly. If the tortillas are browning too quickly, reduce the heat.
- Once cooked, carefully remove the pizzadillas from the skillet. Let them rest for a minute before slicing into wedges using a sharp knife or pizza cutter. Serve immediately while warm and cheesy!
Notes
Allow pizzadillas to cool completely before storing. Wrap individual pizzadillas tightly in plastic wrap or aluminum foil, or place them in an airtight container. Store in the refrigerator for up to 2-3 days. For longer storage, freeze wrapped pizzadillas for up to 1-2 months. Reheat in oven/toaster oven at 350°F (175°C) for 5-10 minutes, or in a skillet over medium-low heat. Microwaving is not recommended for crispness.
