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Simple Pizza Quesadillas Recipe
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.
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Prep Time 2 minutes
Cook Time 5 minutes
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.