Pizzadilla (Quesadilla Pizza) Recipe

Make a pizza quesadilla, then flip it, and top it like a pizza.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Jan. 29, 2019
20141019-quesadilla-pizza-pizzadilla-09.jpg
A crispy, cheese-stuffed quesadilla forms the base for a quick cast-iron-baked pizza. Photographs: J. Kenji López-Alt. Video: Natalie Holt
1:41

How to Make a Pizzadilla

Why It Works

  • Constructing a quesadilla in a cast iron skillet that just barely fits it helps create an extra-crisp bottom crust.
  • Cheese spread out to the very edges crisps up, creating a browned, flavorful crust.
  • The pizza is cooked with a combination of the stovetop and the broiler to deliver results in under 15 minutes.

This is what happens when a pizza and a quesadilla meet down in a van by the river for a little late-night action: cheesy, greasy, crisp-edged glory.

Recipe Facts

4.8

(6)

Active: 15 mins
Total: 15 mins
Serves: 1 to 2 servings

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Ingredients

  • 1/2 teaspoon (3ml) extra-virgin olive oil

  • 2 large flour tortillas that just fit inside your cast iron skillet

  • 3/4 cup (180ml) store-bought or homemade pizza sauce

  • 5 ounces (140g) shredded whole-milk low-moisture mozzarella cheese

  • 2 ounces (55g) grated Parmesan cheese, divided

  • 2 basil leaves, roughly torn

  • Additional toppings (such as crumbled Italian sausage mix), as desired

Directions

  1. Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to low and wipe out excess oil with a paper towel.

  2. Place tortilla in skillet with the rougher textured-side facing down. Spread half of sauce evenly over tortilla all the way to the edges. Spread half of mozzarella evenly over tortilla all the way to the edges. Place second tortilla on top. Cook, swirling pan occasionally, until crisp on the bottom, about 3 minutes. Carefully flip with a large spatula.

  3. Spread remaining sauce evenly over tortilla all the way to the edges. Spread remaining mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Scatter with basil and add toppings (such as sausage) as desired.

  4. Place skillet under broiler and broil until toppings are cooked through and cheese is melted and starting to brown in spots, 2 to 4 minutes. Remove from oven and sprinkle with remaining Parmesan. Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet. Peek under bottom. If more crispness is desired, place skillet over medium-heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved. Slide pizza out onto a cutting board. Cut and serve immediately.

Special equipment

Cast iron skillet, large spatula, small offset spatula

This Recipe Appears In

Nutrition Facts (per serving)
632 Calories
23g Fat
79g Carbs
25g Protein
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 632
% Daily Value*
Total Fat 23g 30%
Saturated Fat 10g 50%
Cholesterol 42mg 14%
Sodium 1489mg 65%
Total Carbohydrate 79g 29%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 25g
Vitamin C 11mg 54%
Calcium 482mg 37%
Iron 5mg 27%
Potassium 638mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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