Simple Pizza Quesadillas Recipe

Simple Pizza Quesadillas Recipe | Quick Cheesy Snack Fix

I just tried making my version of this simple pizza quesadilla recipe and I couldn’t wait to share it. When I sank my teeth into the first crisp triangle I felt like I’d discovered the fastest route to pizza satisfaction. That golden‑buttery tortilla, oozing cheese, rich pizza sauce and pepperoni—yes, it’s everything I craved and more.

I love that it comes together so quickly on a weeknight but still gives you all the flavor of a pizza night. For a fun twist on flavors, you can also enjoy recipes like Barbacoa de Borrego Recipe alongside it. You’ll see, it’s fun, family‑friendly and totally flexible. Let’s dive right in.

Ingredients

Here’s what I used, with notes on why each one matters:

• 2 flour‑tortillas – I chose soft medium flour tortillas because they crisp up well yet stay foldable.
• 1 teaspoon butter – Spreading butter under both tortillas gives a golden, rich outer shell that makes all the difference.
• ⅔ cup shredded mozzarella cheese, divided – Freshly shredded mozzarella melts faster and more evenly than pre‑shredded.
• 2 tablespoons pizza sauce – A concentrated dash of sauce gives the pizza‑flavour without soaking the tortilla. You can even compare it with a rich Barbacoa Sauce Recipe for extra inspiration.
• 6 slices pepperoni, each cut in half – Halving the pepperoni makes sure it heats through quickly and avoids one molten hot spot.
• 2 fresh basil leaves, thinly sliced (optional) – Adds a fresh herbal lift and a more “pizza‑parlour” feel.

Note: this serves 1 full quesadilla (but you can easily multiply for more servings).

Variations

Want to shake things up? Here are a few alternatives and add‑ons:

• Go dairy‑free: use a plant‑based cheese that melts well (e.g. vegan mozzarella) and swap butter for olive oil.
• Gluten‑free: use a gluten‑free tortilla or a grain‑free wrap so you don’t miss out.
• Extra veggies: throw in thinly sliced bell pepper, mushrooms or olives to bulk it up.
• Spicy kick: add banana peppers or a sprinkle of red‑pepper flakes.
• Meat‑light version: skip the pepperoni and add chopped cooked chicken or turkey, or go vegetarian with roasted veggies.

Cooking Time

• Prep Time: ~2 minutes
• Cooking Time: ~5 minutes
• Total Time: ~7 minutes

Equipment You Need

• Large non‑stick skillet – for crisping the tortillas evenly.
• Spatula – to flip the quesadilla gently without tearing it.
• Cutting board – to transfer and slice the hot quesadilla.
• Pizza cutter or large chef’s knife – to slice the finished quesadilla into wedges.

How to Make Simple Pizza Quesadillas?

Preheat and prepare

Heat the large non‑stick skillet over medium‑high. While that’s coming up to temp, lightly butter one side of each tortilla.

Assemble the layers

Place one tortilla butter‑side down in the hot skillet. Add ⅓ cup shredded mozzarella, then 2 tablespoons pizza sauce, then the halved pepperoni (and basil if using). Sprinkle the remaining cheese, then top with the second tortilla, butter side up.

Cook and flip

Let it cook 2‑3 minutes until the bottom tortilla is browning and the cheese is starting to melt. Carefully flip the entire quesadilla and cook until the second side crisps and the cheese is fully melted. Slide it onto a cutting board and cut into wedges while it’s still hot.

Additional Tips for Making This Recipe Better

From my personal experience:

• I always heat the skillet first so the tortilla gets crisp fast and doesn’t go soggy.
• I make sure the pepperoni slices are halved so I don’t get one horrendously hot blob in a bite.
• I cover the second side only when the first is nicely browned — this helps get an even cook without burning the edges.
• I use freshly shredded mozzarella because it melts smoother (pre‑shredded sometimes has anti‑caking agents that affect melt).
• I rest the cooked quesadilla for 30 seconds before slicing—while still hot the cheese is molten, but waiting slightly means it holds together better.

How to Serve Simple Pizza Quesadillas?

I love serving it cut into 4 or 6 wedges on a large plate. For presentation, I place a small ramekin of extra pizza sauce or marinara on the side for dipping. Garnishing with a few fresh basil leaves on top makes it look fresh and appetising.

If you have a sprinkle of grated Parmesan or a dash of chili flakes, that adds a nice finishing touch too. Serve alongside a simple green salad or veggie sticks for a rounded meal.

Nutritional Information

Here are approximate nutrition facts for one serving:

• Calories: 512 kcal
• Protein: ~24 g
• Carbohydrates: ~33 g
• Fat: ~31 g

Make Ahead and Storage

Storage

Let the quesadilla cool completely, wrap it tightly in foil or an airtight container, and store in the fridge. It stays good for up to 2 days.

Freezing

You can freeze individual wedges separated by parchment. Wrap well and freeze up to 1 month. When ready, reheat from frozen in a 375 °F (190 °C) oven for around 10‑12 minutes until crisp and warm.

Reheating

Reheat in a skillet over medium heat for about 2‑3 minutes per side, or in an air fryer at 350 °F (175 °C) for about 5‑6 minutes. This helps restore the crispiness rather than making the tortilla soggy.

Why You’ll Love This Recipe?

Here’s why this simple pizza quesadilla is such a winner:

• It’s super quick—prep and cook in under 10 minutes, perfect for busy nights.
• It’s versatile—you can easily adapt it with different fillings, sauces or dietary needs.
• It’s kid‑friendly and fun—who doesn’t love pizza flavours wrapped in a crispy tortilla?
• It offers great flavour—the combination of buttery crisp, melted cheese, pizza sauce and pepperoni hits all the right notes.
• It’s easy to customize—whether you want a veggie version, a spicy version, or an extra meaty version, you’ve got options.

I hope you enjoy making this as much as I do. It’s become a go‑to recipe in my rotation when I want something satisfying but painless to pull together.

Ben Carraoli

Simple Pizza Quesadillas Recipe

I just tried making my version of this simple pizza quesadilla and I couldn’t wait to share it. When I sank my teeth into the first crisp triangle I felt like I’d discovered the fastest route to pizza satisfaction. That golden‑buttery tortilla, oozing cheese, rich pizza sauce and pepperoni—yes, it’s everything I craved and more.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 5 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 flour‑tortillas – I chose soft medium flour tortillas because they crisp up well yet stay foldable.
• 1 teaspoon butter – Spreading butter under both tortillas gives a golden rich outer shell that makes all the difference.
• ⅔  cup shredded mozzarella cheese divided – Freshly shredded mozzarella melts faster and more evenly than pre‑shredded.
• 2 tablespoons pizza sauce – A concentrated dash of sauce gives the pizza‑flavour without soaking the tortilla.
• 6 slices pepperoni each cut in half – Halving the pepperoni makes sure it heats through quickly and avoids one molten hot spot.
• 2 fresh basil leaves thinly sliced (optional) – Adds a fresh herbal lift and a more “pizza‑parlour” feel.

Method

 

1. Heat the large non‑stick skillet over medium‑high. While that’s coming up to temp, lightly butter one side of each tortilla.
2. Place one tortilla butter‑side down in the hot skillet. Add ⅓ cup shredded mozzarella, then 2 tablespoons pizza sauce, then the halved pepperoni (and basil if using). Sprinkle the remaining cheese, then top with the second tortilla, butter side up.
3. Let it cook 2‑3 minutes until the bottom tortilla is browning and the cheese is starting to melt. Carefully flip the entire quesadilla and cook until the second side crisps and the cheese is fully melted. Slide it onto a cutting board and cut into wedges while it’s still hot.

Notes

• I always heat the skillet first so the tortilla gets crisp fast and doesn’t go soggy.
• I make sure the pepperoni slices are halved so I don’t get one horrendously hot blob in a bite.
• I cover the second side only when the first is nicely browned — this helps get an even cook without burning the edges.
• I use freshly shredded mozzarella because it melts smoother (pre‑shredded sometimes has anti‑caking agents that affect melt).
• I rest the cooked quesadilla for 30 seconds before slicing—while still hot the cheese is molten, but waiting slightly means it holds together better.