If we are being honest, Pepperoni Pizzadillas are what I make when dinner has to happen now and everyone is hovering near the fridge like seagulls at the beach. The first time I made these was during a game night when the sauce bubbled over, the smoke alarm chirped once in protest, and my neighbor wandered in saying it smelled like a pizza shop moved in. We laughed, we ate, we may have burned our tongues a little. Worth it. Also, my dog parked his nose right on the counter, which is rude but also fair.
Why you will love this, honestly
I make this when the day ran long and I want something cheesy without fuss. My family goes a bit mad for it because it has all the pizza vibes with the speed of a quesadilla, and the edges crisp up in that way that makes you think about second helpings before you finish the first one. Sometimes the pepperoni cups up and the tiny puddles of oil shimmer, and that is the moment I usually sneak a taste. I used to fight with soggy middles, but actually, I find it works better if I pre warm the tortillas a touch. And if you hate doing dishes, you will adore that it is one pan. Well, unless you use two. Been there.
What you will need, with some easy swaps
- Flour tortillas, 20 to 25 cm, 4 to 6 rounds. I sometimes use naan or pita when I am in a hurry, different vibe, still tasty.
- Pizza sauce, about 1 cup. I love this quick pizza sauce, but jarred sauce is fine. My grandmother always insisted on her own, but honestly any version works fine.
- Shredded mozzarella, 2 heaping cups. Part skim or whole milk, your call. A handful of provolone mixed in is lovely.
- Pepperoni slices, 24 to 30 pieces. Turkey pepperoni works, spicy salami works, even plant based rounds if that is your thing.
- Grated Parmesan, a small handful, for finishing.
- Olive oil or butter, about 2 tablespoon total, for the pan.
- Italian seasoning, a pinch, and a pinch of garlic powder. Red pepper flakes if you fancy a kick.
- Optional little extras: thin sliced red onion, sliced olives, a few basil leaves, or a spoon of hot honey at the end. On second thought, save the basil for serving so it stays green.
How I cook them when the clock is loud
- Warm the pan over medium heat. A big skillet is essential for me here, cast iron if you have it. I use a trusty Lodge cast iron that lives on my stove.
- Brush or melt a little butter or oil in the pan. Lay down one tortilla. Let it kiss the heat for 20 to 30 seconds, just to wake it up.
- Spread about 2 tablespoon of pizza sauce over half the tortilla. Do not go to the very edge or it will ooze out and you will say words. A thin layer is enough.
- Add a generous handful of mozzarella over the sauce. Tuck in pepperoni slices in a single layer. If you overlap them a bit, they get that crispy ruffled edge. Sprinkle a tiny pinch of Italian seasoning. This is where I usually sneak a taste of the pepperoni, quality control, right.
- Fold the empty half over the filled side like a half moon. Press gently with a spatula. Cook until the bottom is golden and crisp, 2 to 3 minutes. Do not worry if it looks a bit weird at this stage, it always does.
- Flip carefully. If any cheese escapes, nudge it back or let it fry into a lacy edge. Cook the second side 2 to 3 minutes until the cheese is melty and the pepperoni inside has warmed through.
- Transfer to a board. I sprinkle Parmesan on the hot top so it sticks, then let it sit 1 minute so the cheese settles. Slice into wedges with a knife or a simple pizza wheel. Repeat with remaining tortillas and fillings.
- Optional but smashing: drizzle a thread of hot honey or dust with red pepper flakes. If I am feeling extra, I warm a little sauce for dipping.
Small digression. I once tried to cut a sizzling hot pizzadilla with kitchen scissors while texting my cousin about her cat, and let us just say the wedges were creative shapes. Fine by me, gone in minutes.
Notes I scribbled in the margins
- Heat level matters. Too hot and the tortilla scorches before the cheese melts. Medium or a touch under gives you that golden crisp without panic.
- Cheese first, then pepperoni, then fold. When I did sauce on both sides, it slipped around like a clumsy tango.
- Pat the pepperoni dry if it is very oily. I do not always bother, but it helps keep the inside from feeling greasy.
- Salt lightly. The cheese and pepperoni bring their own. I prefer to finish with Parmesan and herbs instead of extra salt.
Variations I tried so you do not have to
- Supreme style: add tiny diced bell pepper, onion, and a few olive slices. Keep pieces very small so the fold behaves.
- Margherita mood: skip pepperoni, use fresh mozzarella, a spoon of sauce, and basil after cooking. I dab the mozzarella with a towel so it does not weep.
- Meat lovers: a spoon of cooked crumbled sausage with the pepperoni. Heavy, but in a good way.
- Thin and crispy trick: brush the outside with a mix of butter and Parmesan for a frico edge. It crackles. I am a fan.
- The one that did not work: corn tortillas. They cracked on me, sauce escaped, chaos ensued. Maybe someone can pull it off, but I could not, y'all.
Gear I use, and what to do if you do not have it
A big skillet is essential. Nonstick makes flipping easy. Cast iron gives the best crunch. If you do not have one, a heavy stainless pan works if you use a little extra butter. And yes, I once made a tray of these on a sheet pan in a hot oven, about 220 C for 8 to 10 minutes, flipping halfway. So it is not exactly essential essential.
Do you need a pizza wheel. No, a sharp knife does the job. Mine disappears into the drawer abyss sometimes, so I grab a chef knife and go gentle.
Storage and reheating, plus reality
Cool leftovers on a rack so they do not steam and soften, then refrigerate in a container lined with a paper towel. They keep 2 to 3 days, though honestly, in my house it never lasts more than a day. I think this tastes better the next day after a quick reheat in a skillet or air fryer, but someone always eats them cold form the fridge and smiles, so who am I to judge.
Freezer friendly. Wrap cooled wedges, freeze up to a month. Reheat straight in a skillet over low so the center warms before the outside gets too dark.
How I like to serve them
- Warm marinara on the side for dipping. Sometimes ranch for the kids, no shame.
- Little salad of cherry tomatoes and cucumber with a squeeze of lemon. Balances the richness, I tend to think.
- Family thing we do. Friday night, board on the table, pizzadillas piled up, everyone grabs a wedge and we watch something delightfully silly.
Pro tips I learned the crunchy way
- I once tried rushing the preheat and regretted it because the tortilla got pale and floppy while the cheese pooled inside. Give the pan a minute, you will be happier.
- I piled too much sauce once and it behaved like a slip and slide. Light hand on sauce, heavy hand on cheese.
- Do not skip the resting minute before slicing. Cutting too fast squeezes cheese out. I know it is tempting, but wait a beat.
- If the pepperoni is thick, I crisp a few slices in the pan first, pull them out, then build the pizzadilla. The extra rendered oil flavors the tortilla in the best way.
Questions you have asked me
Can I make Pepperoni Pizzadillas in the oven
Yes. Build them on a lightly oiled sheet pan, bake at 220 C for about 8 minutes, flip, bake 3 to 5 more until crisp. Keep an eye on them, the edges can go from golden to too dark quickly.
What size tortillas should I use
Medium to large, around 20 to 25 cm. Smaller ones work, they are just snack size. If you only have giant wraps, cut them in half after cooking.
Can I make them gluten free
Use your favorite gluten free tortillas and be gentle with the fold. Some brands crack more. Warm them a little longer before filling so they are pliable.
Is there a way to make them a bit lighter
Sure. Use turkey pepperoni, part skim mozzarella, and go light on the oil. Add more veggies inside. Still tastes like pizza night, promise.
Do I have to use pizza sauce
Nope. I have used crushed tomatoes seasoned with salt and a pinch of oregano, even pesto in a pinch. Speaking of, this simple sauce is a great base if you want to make your own.
How do I keep the edges from burning
Medium heat, and if your pan runs hot, slide it off the burner for a few seconds. Also, a thin swipe of butter on the outside helps even browning.
What if I do not have a spatula
Use tongs and a plate as a shield to help flip. Or slide it onto a plate, flip the plate over the pan, then slide it back in. A bit faffy, but it works.
If you make these Pepperoni Pizzadillas, tell me what you tucked inside. I am always nosey about fillings, and I promise to cheer you on if your first one is a little messy. That is half the charm.
Ingredients
- 8 flour tortillas (8-inch)
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup sliced pepperoni
- ½ cup sliced black olives
- ½ cup sliced bell peppers
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
Instructions
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1Preheat a large skillet over medium heat and brush lightly with olive oil.
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2Lay 4 tortillas flat and spread about 2 tablespoons of pizza sauce over each one.
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3Sprinkle mozzarella cheese evenly over the sauce, then add pepperoni slices, black olives, and bell peppers. Sprinkle with dried Italian seasoning.
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4Top each with another tortilla and gently press together.
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5Transfer each assembled pizzadilla to the skillet and cook for 2-3 minutes per side, or until the tortillas are golden and cheese is melted.
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6Remove from pan, slice into wedges, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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