If you are looking for the ultimate crowd pleasing dinner that comes together in minutes, these Crispy Pepperoni Pizza Quesadillas are about to change your weeknight game. Often called “Pizzadillas” in American kitchens, this recipe is the perfect marriage between a golden, buttery quesadilla and a classic pepperoni pizza. It is the ideal solution for those nights when you are craving pizza but do not have the time to wait for dough to rise or a delivery driver to arrive.
The flavor profile is exactly what you want from a comfort food staple: savory, salty, and incredibly cheesy. By using flour tortillas instead of traditional pizza crust, you get a much lighter and crunchier bite. But the real secret to this specific recipe lies in the pepperoni. Most people put them in raw, but we are going to crisp them up in a skillet first to release those delicious oils and ensure every bite has a satisfying crunch. It is a small step that makes a massive difference in the final taste.
Expert Tips for a Perfect “Pizzadilla”
One of the most important success tips I can share is to be conservative with the pizza sauce inside the tortilla. You want a layer so thin that if you flipped the tortilla over, nothing would drip. Why? Because too much sauce inside will steam the tortilla from the inner layer, making it soggy instead of crispy. For that iconic dipping experience, save the bulk of your sauce for a small bowl on the side!
Another pro trick is using a cast iron skillet if you have one. Cast iron holds heat beautifully and provides that even, deep golden brown crust that a standard non stick pan sometimes struggles to achieve. Also, remember the “Cheese Sandwich” rule: always put a layer of shredded mozzarella both below and above your pepperoni. This acts as a delicious melted glue that keeps your quesadilla from falling apart when you flip it.
Make Ahead and Storage Instructions
While these are best served bubbling hot, they are actually fantastic for meal prep. You can assemble the quesadillas (without cooking them), wrap them tightly in plastic wrap, and store them in the fridge for up to 24 hours. When you are ready for lunch or dinner, just pop them on the skillet! For leftovers, store them in an airtight container for up to three days. To regain that crunch, reheat them in an air fryer or a dry pan over medium heat for a couple of minutes.
Dietary Substitutions and Variations
- Gluten Free: Simply swap the flour tortillas for your favorite gluten free brand. Almond flour tortillas work exceptionally well for frying.
- Veggie Version: Skip the pepperoni and load up on sautéed mushrooms, black olives, and diced green bell peppers.
- Meat Lovers: Add some cooked Italian sausage or crispy bacon bits alongside the pepperoni for an extra hearty meal.
- Dairy Free: Use a high quality vegan mozzarella shred. Just be sure to cook it a little longer on low heat as plant based cheeses sometimes take more time to melt perfectly.
Serving Suggestions
These Pizza Quesadillas are best served with a side of warm pizza sauce or marinara for dipping. If you want to go full American diner style, a side of creamy ranch dressing is a surprisingly delicious addition. For a complete meal, pair them with a fresh Caesar salad or some roasted zucchini fries.
Drink Pairing: A cold glass of sweetened iced tea or a crisp root beer is the classic pairing for this nostalgic meal. If you are serving this for a grown up game night, a light Italian pilsner or a bubbly Prosecco works wonderfully.
Frequently Asked Questions
Can I use an air fryer? Yes! You can cook these in the air fryer at 370 degrees for about 6 to 8 minutes, flipping halfway through. Just be sure to secure the top tortilla with a toothpick so the air flow doesn’t blow it off.
What is the best cheese to use? Whole milk shredded mozzarella provides the best “cheese pull,” but a blend of mozzarella and provolone adds a nice sharp flavor profile.
Extra Crispy Pepperoni Pizza Quesadillas
Ingredients
- 8 flour tortillas soft taco or burrito size
- 8 ounces shredded mozzarella cheese
- 6 ounces sliced pepperoni
- 1 jar 16 ounces pizza sauce or marinara
- 2 tablespoons unsalted butter for the pan
Instructions
- Place a medium skillet over medium heat. Add the pepperoni slices in a single layer and fry until they become crisp and the edges curl.
- Transfer the crispy pepperoni onto a plate lined with paper towels to drain excess oil.
- Lay four tortillas flat on your workspace. Brush each with an extremely thin layer of pizza sauce.
- Sprinkle a generous layer of mozzarella cheese over the sauce on each tortilla.
- Evenly distribute the crispy pepperoni on top of the cheese. Add a second thin layer of mozzarella over the pepperoni to help the top tortilla stick.
- Brush the remaining four tortillas with a thin layer of sauce and place them on top (sauce side down) to close the quesadillas.
- Heat a cast iron skillet or heavy bottomed pan over medium heat and melt a small pat of butter.
- Gently place one quesadilla into the pan. Cook for 3 to 5 minutes until the bottom is golden brown and crispy.
- Carefully flip the quesadilla and cook for another 3 to 5 minutes until the cheese is completely melted and both sides are golden.
- Remove from the pan, let it rest for 60 seconds, then slice into quarters. Serve with a bowl of warm pizza sauce for dipping.
