Marry This Pioneer Woman Pizzadilla is a cheesy and crispy recipe, which is made with flour tortillas and pepperoni. It’s the perfect 30-minute meal, ready in about 25 minutes.
Jump to RecipePioneer Woman Pizzadilla Recipe Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- Two 10-inch flour tortillas
- One 14-ounce jar of pizza sauce
- ¾ cup shredded provolone cheese
- ¾ cup shredded fontina cheese
- 1 ¼ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
- ¼ red bell pepper, very thinly sliced
- ¼ small red onion, very thinly sliced
- 15 pepperoni slices
- 2 tablespoons Kalamata olives, pitted and halved
- ⅛ cup torn fresh basil leaves
How To Make Pioneer Woman Pizzadilla
- Preheat and Prep: Turn your oven’s broiler on. In a large, oven-safe skillet, melt the butter with the olive oil over medium-high heat.
- Build the Quesadilla Layer: Place one flour tortilla in the hot skillet. Spread a thin layer of pizza sauce over it, leaving a small border. Sprinkle with half of the provolone and half of the fontina cheese. Top with about one-third of the mozzarella, 1 tablespoon of Parmesan, and ½ teaspoon of oregano.
- Toast and Flip: Place the second tortilla on top and press down gently. Cook for 2-3 minutes until the bottom tortilla is golden and toasted. Carefully flip the entire pizzadilla over.
- Build the Pizza Layer: Spread a few more tablespoons of pizza sauce over the now-toasted top tortilla, like a pizza. Sprinkle with the remaining provolone, fontina, another third of the mozzarella, the remaining Parmesan, and the rest of the oregano.
- Add Toppings: Arrange the sliced bell pepper, red onion, pepperoni, and olives over the cheese. Top with the final third of the mozzarella cheese.
- Broil Until Bubbly: Transfer the oven-safe skillet directly under the broiler. Broil for about 2 minutes, watching it very closely, until the cheese is melted and bubbly.
- Serve: Carefully slide the pizzadilla onto a cutting board. Garnish with fresh basil, slice into wedges, and serve immediately with extra warm pizza sauce for dipping.
Recipe Tips
- How do I get a crispy base? Make sure your skillet is properly heated before you add the first tortilla. This creates a nice, toasted base and prevents it from becoming soggy.
- How do I prevent the toppings from burning under the broiler? The broiler is extremely hot and works very fast. Do not walk away. Keep a close eye on the pizzadilla and pull it out as soon as the cheese is melted and bubbly.
- Can I use different toppings? Absolutely! Treat this like your favorite pizza. Cooked sausage, sautéed mushrooms, jalapeños, or different cheese blends would all be delicious.
- What’s the best skillet to use? A large, well-seasoned cast-iron skillet is perfect for this recipe because it goes from the stovetop directly into the oven under the broiler and holds heat evenly.
What To Serve With Pizzadilla
This is a fun, all-in-one meal that is perfect on its own, but also pairs well with:
- Extra warm pizza sauce or ranch dressing for dipping
- A simple, crisp green salad with Italian vinaigrette
- A side of celery and carrot sticks
How To Store Pizzadilla
- Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 2 days.
- Reheat: For the best results, reheat slices in a 375°F (190°C) oven or in an air fryer for a few minutes until the cheese is melted and the tortilla is crisp again. The microwave will work but will result in a softer texture.
Pizzadilla Nutrition Facts
- Calories: 380 kcal
- Protein: 18g
- Carbohydrates: 35g
- Fat: 18g
- Saturated Fat: 9g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without an oven-safe skillet?
Yes. You can assemble and toast the quesadilla part on the stovetop in a regular skillet. Then, carefully slide it onto a baking sheet to add the pizza toppings and place it under the broiler.
Can I use smaller tortillas?
Of course. You can use 8-inch tortillas to make smaller, individual-sized pizzadillas. Just reduce the amount of fillings and toppings accordingly.
Why did my pizzadilla get soggy?
This can happen if you use too much pizza sauce on the inside layer. Just a thin spread is all you need to get the flavor without making the bottom tortilla wet.
Try More Recipes:
- Pioneer Woman Ranch Pizza Pie Recipe
- Pioneer Woman Pie Crust Recipe
- Pioneer Woman Ham And Cheese Loaf Recipe
Pioneer Woman Pizzadilla Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes10
minutes380
kcalA brilliant fusion of a cheesy quesadilla and a classic pepperoni pizza, this quick and easy meal is toasted on the stove and finished under the broiler for a perfectly melted top.
Ingredients
2 (10-inch) flour tortillas
1 tbsp butter & 1 tbsp olive oil
~1 cup pizza sauce
Cheeses: ¾ cup provolone, ¾ cup fontina, 1 ¼ cups mozzarella, 2 tbsp Parmesan
Toppings: 1 tsp oregano, ¼ red bell pepper, ¼ red onion, 15 slices pepperoni, 2 tbsp Kalamata olives, fresh basil.
Directions
- Preheat the broiler. Heat butter and oil in a large oven-safe skillet.
- Place one tortilla in the skillet. Top with a thin layer of sauce and half of the cheeses.
- Place the second tortilla on top and cook until the bottom is golden. Flip carefully.
- Top the toasted side like a pizza: add more sauce, the remaining cheeses, and all the vegetable and pepperoni toppings.
- Transfer the skillet to the broiler and cook for about 2 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil, slice into wedges, and serve hot with extra pizza sauce for dipping.
Notes
- Watch the pizzadilla very closely under the broiler to prevent it from burning.
- Using an oven-safe skillet, like cast iron, makes this a seamless one-pan meal.
- Feel free to get creative and use your favorite pizza toppings.
- For the best melt, use freshly shredded cheeses instead of pre-packaged ones.
