What Is a Pizzadilla?
You're hungry for pizza. You open your freezer and the box says to preheat your oven to 450 degrees, then bake for 15-20 minutes. That's too long, you say, so you open an app on your phone to call up a delivery. The estimated wait time is just as long as it would take to make the frozen brick in your freezer, and you probably shouldn't spend the money.
But that doesn't take care of your hunger, either.
Lucky for you, I've found an answer that will help you now and maybe even the next time you're hosting a party. It's the pizzadilla! Half quesadilla, half pizza, 100 percent delicious.
The pizzadilla is fun, quick, and a fully customizable substitute for the real thing. Unlike some quesadilla pizzas, which suggest using a tortilla strictly as a crust, the pizzadilla tastes like a pizza but folds like a quesadilla (think of it like a poor man's P'Zone).
But the best part? It's very easy to make and won't make you feel like you've left your kitchen in disaster mode.
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- 1 soft tortilla
- 3 tablespoons pizza sauce
- Sprinkle of garlic powder, to taste
- Sprinkle of Italian seasoning, to taste
- 1/3 cup mozzarella or Parmesan cheese, shredded
- 7 to 10 pepperoni slices
- 1 to 2 tablespoons diced ham
- 7 to 10 pineapple tidbits
- Preheat a square griddle pan over medium heat (I use 3 1/2 out of 8).
- On a separate plate, spread the pizza sauce over the tortilla.
- Sprinkle the Italian seasoning and garlic powder (or other desired seasonings) into the sauce.
- Place the tortilla onto the heated griddle pan and add mozzarella cheese over the entire tortilla.
- Spread the pepperoni, ham, and pineapple (or other desired toppings) across the entire tortilla.
- Grill the pizzadilla until the cheese begins melting.
- Lift one edge of the pizzadilla to determine crispiness.
- Once near your preferred crispiness (for me 3-5 minutes), fold the pizzadilla and allow the cheese to melt together for about 30 seconds per side.
- Remove from heat and let stand for 1-2 minutes.
- Cut into quarters or halves, and serve with sauce.
The beauty of the pizzadilla is that it can be just about whatever you want to be. Want a meat-lovers? Add pepperoni, sausage, ham, and bacon. Want a veggie delight? Add peppers, onions, and olives. Want a chicken, bacon, and ranch? You guessed it—add chicken, bacon, and ranch. If you can order it on your pizza app, you can make it as a pizzadilla. The choices are pretty well endless.
In its most basic form, all you need is a tortilla shell, sauce, cheese, and a handful of toppings. Your best bet is to experiment and find what you like best. It's part of the fun!
- Sauce and seasonings: I am in favor of adding the sauce and seasonings before beginning to grill your pizzadilla. That is mainly because I don't like a super crispy pizzadilla, so I'd rather maximize the amount of time my cheese has to melt. If you are into a crispier pizzadilla, then you can add everything once its on the griddle pan.
- Toppings: As for the toppings, you'll get the best result by covering the entire open tortilla with cheese and then your preferred toppings. If you're only using one, then it's up to you to cover the whole tortilla or just half, but I definitely suggest spreading multiple toppings around the entire tortilla to ensure you have ample amounts of toppings in each bite. To help with stickiness, an alternate option is to add a thin layer of cheese over the toppings (I've never tried this, but I do have a motto that says: "There's no such thing as too much cheese.")
How Long Should You Grill Your Pizzadilla?
I've actually never timed how long I leave a pizzadilla on the griddle pan, but I'd say it's in range of 3-5 minutes. Again, I'm not big on a super crispy tortilla crust. You'll probably have to experiment a little yourself to find what you like best—just make sure not to burn the bottom!
I test the edge of a pizzadilla but picking it up with a fork and looking at the under side. If the tortilla cracks, I remove it right away. If it's still soft, I'll check again in a minute. If it's rigid, I will fold the pizzadilla and let each side cook another 30 seconds or so. That helps the insides melt together.
Before cutting pizzadillas, I allow them to rest for a minute or two. I do this because I don't like when the grease from, say pepperoni, runs out and soaks into the tortilla. If you let the pizzadillas stand, chances are those types of grease will soak into the middle and won't run everywhere immediately after you've cut them.
I personally eat my pizzadillas cut in half, but if I were hosting a larger group, quarters would be the best way to go. Pizzadillas should be served with sauce that matches the ingredients. No one wants to eat a meat lovers pizzadilla with barbecue sauce (well, I guess someone might, but I certainly wouldn't).
You could even utilize a self-service pizzadilla bar where everyone picks their own toppings and sauces!
© 2020 Andrew Harner