Enjoy a fusion of flavors with these delicious pepperoni pizza quesadillas! Crispy tortillas are filled with melty mozzarella, savory pepperoni, and zesty pizza sauce, creating a delicious twist on two classic favorites. Perfect for a quick lunch, easy dinner, or party appetizer, this recipe is sure to please both kids and adults alike.
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Key Ingredients
- Tortillas
- Marinara or Pizza Sauce
- Mozzarella Cheese
- Pepperoni
- Italian Seasoning and Dried Basil (optional)
- Bell Peppers
- Onions
What Type of Cheese to Use
I used mozzarella. Here are some suggestions and things to take into account.
- Mozzarella: The classic choice for its meltiness and mild flavor.
- Cheddar: Adds a sharp, tangy flavor that complements the other ingredients.
- Provolone: Provides a slightly smoky taste and excellent melting properties.
- Parmesan: Adds a salty, nutty flavor; best when grated and used in combination with other cheeses.
- Monterey Jack: Creamy and melts well, adding a mild, buttery flavor.
- Fontina: Smooth and melts beautifully, with a mild, slightly nutty flavor.
- Gouda: Adds a rich, creamy texture and a slightly sweet, smoky flavor.
What Type of Tortillas to Use and Size
You can use whatever style and type you like and prefer. 8 inch is standard size.
- Flour Tortillas are soft and flexible with mild flavor.
- Corn tortillas are typically smaller and thicker than flour tortillas with an earthy corn flavor.
- Whole wheat tortillas are denser than white flour tortillas. They are a healthier option with added fiber and nutrients.
How to Make Pizza Quesadillas
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add olive oil to a skillet at medium-high heat. Add the diced peppers, onions, Italian Seasoning, basil, salt, and pepper to taste.
- Stir and saute until the vegetables are soft. Remove the veggies and set them aside.
- Spread a generous amount of marinara or pizza sauce over each tortilla.
- Divide the peppers, onions, pepperoni and grated cheese evenly among the tortillas.
- Top each with another tortilla to form a quesadilla.
- Add a quesadilla to the skillet.
- Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
Soggy Quesadillas
Here are some tips to avoid soggy texture.
Use Less Sauce: Spread a thin layer of pizza sauce to prevent excess moisture. Keep this in mind if you like a lot of sauce, like I do. You may wind up with one on the soggy side, if you go overboard.
Pre-Cook Ingredients: Ensure any vegetables are pre-cooked to remove excess moisture. Be sure to sauté vegetables to reduce their water content before adding them to the quesadilla.
High Heat Cooking: Cook the quesadillas over medium-high heat. This helps to quickly crisp up the tortillas without giving the filling time to release too much moisture.
What Type of Pan to Use
The best pan to use is a cast iron skillet, I use this 10.5 inch that can be found here. Cast iron skillets are excellent because they distribute heat evenly, ensuring a perfectly crispy tortilla. They also retain heat well, which helps in achieving a nice, golden-brown finish on your quesadillas.
Non-stick skillets are also a good option for easy cleanup and to prevent sticking. Make sure the pan is large enough to accommodate the quesadilla without overcrowding, allowing you to flip it easily. I find non-stick skillets don’t provide as much crunch.
Substitutions and Add-In Ideas
- Alfredo Sauce
- Pesto Sauce
- Oregano
- Red Pepper Flakes
- Bacon
- Ham
- Salami
- Ground Beef
- Shrimp
- Parmesan Cheese
- Ricotta Cheese
- Feta Cheese
- Gouda
- Arugula
- Balsamic Vinegar
- Hot Honey Drizzle
Dipping Sauces
You can’t go wrong with my Homemade Marinara Sauce. Here are more options.
- Alfredo Sauce
- Pesto
- Ranch Dressing
- Chipotle Mayo
- BBQ Sauce
- Buffalo Sauce
- Garlic Butter Sauce
How to Store Leftovers
Wrap each quesadilla individually in plastic wrap or aluminum foil. Place them in an airtight container or resealable plastic bag and store them in the refrigerator. Properly stored, they can last for up to 3-4 days.
Reheating
- Oven or Air Fryer: Heat at 350 degrees until heated through.
- Skillet: Heat a skillet over medium heat. Add oil if not using a non-stick pan. Place the quesadillas in the skillet and cook for a few minutes on each side until they’re crispy and heated through.
- Microwave: For a quick option, you can microwave the unwrapped quesadillas on a microwave-safe plate for 1-2 minutes, or until hot. This will soften them and the quesadilla will not be crisp.
Air Frying
You can air fry these at 350 degrees for 5-8 minutes or until crisp.
Freezing
Place the quesadillas in a freezer-safe container or resealable bag. They can be stored in the freezer for up to 2-3 months. Defrost in the fridge overnight.
Pair With These Recipes
Cajun Fries
Ranch Roasted Potatoes
Bow Tie Pasta Salad with Italian Dressing
Southern Macaroni Salad
Fried Sweet Potatoes
Pizza Quesadillas
Ingredients
- 1 teaspoon olive oil or butter You may need oil or butter to sear each quesadilla you prepare depending on the type of pan you use.
- 1/4 cup diced onions
- 1/4-1/2 cup diced bell peppers
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon dried Basil Optional
- salt and pepper to taste
- 8 8-inch tortillas
- 1/2-1 cup marinara or pizza sauce The amount you need will vary based on how saucy you like your quesadillas.
- 1 cup grated mozzarella cheese
- 4-6 oz pepperoni
Instructions
- Add the olive oil to a skillet at medium-high heat. Add the diced peppers, onions, Italian Seasoning, basil, salt, and pepper to taste.
- Stir and saute for 3-4 minutes until the vegetables are soft. Remove the veggies and set them aside.
- Spread a generous amount of marinara or pizza sauce over each tortilla. If you don't opt to use the pizza sauce, I recommend using some sort of condiment to assist with adhesion of the two tortillas.
- Divide the peppers, onions, pepperoni and grated cheese evenly among the tortillas.
- Top each with another tortilla to form a quesadilla.
Cook the quesadillas:
- I use the same pan from the peppers and onions. Add a quesadilla to the skillet. Cook in batches if necessary.
- Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
- Repeat with the remaining quesadillas.