Alright, Let Me Tell You About Pepperoni Pizzadillas
I’ve got to say, the first time I made pepperoni pizzadillas, it was honestly because I was out of pizza dough & feeling way too lazy to call for takeout. You know those nights when the fridge looks bleak and there’s a hungry pack lurking in the living room? Well, somehow, cheese, tortillas, and pepperoni came to the rescue (as they often do in my house). And yes—my youngest still calls them “the pizza things,” which cracks me up every time.
Got a little sidetracked there—doesn’t matter. The important thing is, this recipe’s become a Tuesday night habit, especially when my brain’s fried form a long day. There’s just something about melted cheese that puts me right.
Why You’ll Love This (Besides It Being Ridiculously Easy)
I make this whenever the family starts the “what’s for dinner” chant and I need food on the table fast. (Like, superhero-fast.) My crew goes wild because, let’s be honest: crispy edges, gooey cheese, and loads of pepperoni just brings everyone to the stove. Even the picky one asks for seconds. And on those evenings when the week just drags, pizzadillas somehow feel like a treat I barely worked for. Not gonna lie: the hardest part for me is not eating the pepperoni while I prep.
Sure, they’re not really pizza, and they’re not really quesadillas, but they fix my pizza craving without a flour storm in the kitchen, so I call that a win.
Gathering Your Ingredients (And a Few Workarounds)
- 4 large flour tortillas (sometimes I go with whole wheat if I’m feeling responsible—or whatever’s on sale)
- 2 cups shredded mozzarella (or a blend—provolone sneaks in on occasion, and it’s awesome)
- 1/2 cup sliced pepperoni (my grandma swears by Boar’s Head, but the cheap stuff works fine too, trust me)
- 1/3 cup pizza sauce (honestly, marinara or even basic tomato sauce with a pinch of oregano does the trick if you’re in a pinch)
- Olive oil or butter for the pan (but, between you and me, I sometimes just do a dry pan to cut down on clean-up)
- Optional: handful of sliced olives, chopped peppers, or whatever leftover veggies are rattling around in your fridge
And if you’re short a thing or two? Don’t sweat it—I’ve forgotten the sauce entirely once, just added extra cheese, and nobody complained.
How I Throw These Together (Usually While Slightly Distracted)
- Preheat a big skillet on medium heat. If you’ve got a cast iron, amazing; if not, any nonstick will get the job done (my old scratched-up pan hasn’t failed me yet).
- Brush one side of a tortilla lightly with olive oil or melted butter. (Or totally skip it if you want fewer dishes. The crispiness is a tad less but you can live.)
- Plop the tortilla in the pan, oil side down. Sprinkle on a generous handful of cheese, dot with pepperoni, and maybe some olives if you’ve got ’em.
- Spoon a few tablespoons of pizza sauce around—don’t worry about making it perfect, it always kind of runs everywhere, and that’s fine.
- Top with another tortilla (oil side up, but to be honest, I sometimes forget and it works out anyway). Press it down a little.
- Let it cook until the bottom gets golden and crispy, usually 2–3 minutes. Flip using a big spatula (I still get cheese on the stovetop every time, but so what?).
- Cook the other side till it’s golden and the cheese inside is nice and melty. Maybe another 2 minutes, or honestly, until it smells irresistible. This is the bit where I usually sneak a corner to taste.
- Slide onto a cutting board, let it sit a minute to avoid cheese-lava burns, then slice into wedges (like pizza, or honestly, in messy strips if you can’t be bothered).
Notes from All My Not-So-Perfect Attempts
- If you overload on sauce, it’s going to squish out—ask me how I know. Less is actually more here.
- I used to set the heat too high to “save time.” All I got was burnt outsides and cold cheese. Medium heat is just less drama.
- You can microwave the assembled pizzadilla for 30 seconds before browning if you’re feeling especially impatient, but the crispy pan finish is, in my humble opinion, the best part.
Some Variations I’ve Tried or Totally Messed Up
- Margarita-style: Swap out pepperoni for tomatoes and fresh basil. It’s lighter and surprisingly zingy.
- BBQ chicken: Shredded leftover chicken + barbecue sauce + cheddar. This one divides the family—my partner loves it, I think it’s just “alright.”
- Once, I tried a pineapple and ham version, aiming for a Hawaiian vibe. The pineapple juice just made everything soggy, so, uh, maybe don’t do that. Or at least pat it dry. Or just eat pineapple on the side.
What You’ll Need (But There’s Always a Hack)
- Large skillet (mine has a wonky handle but does the job)
- Spatula (if you’re without, a plate works in a pinch for flipping—just be careful with those fancy fingernails!)
- Cutting board & a pizza cutter or sharp knife
How to Store (Not That They Ever Survive the Night)
I almost never have extras, but if you do—stick slices in an airtight container and refrigerate. They’ll last about 2 days. I actually think they taste better the next day, reheated in a skillet for a retry on that crispy vibe. Cold slices? Surprisingly good for a 3am fridge raid, I’m just sayin’.
How I Like to Serve ‘Em
There isn’t a wrong way, but I love a small salad on the side (just to feel momentarily healthy). Sometimes we do a tiny bowl of warm marinara for dunking while we watch a film. My brother-in-law insists on ranch, which I used to mock—but, weirdly, it works.
My “Wish I’d Learned Sooner” Tips
- Don’t rush the flipping. I once tried flipping it like a pancake—disaster. Slow and steady, buddy.
- Grate your own cheese if you’ve got time; pre-shredded can get weirdly powdery (though at two-for-one pricing, I’m not loyal).
- Let it rest before slicing. Ignore my impatience—it’s so much less messy that way. (I still only wait half the time.)
Questions I Get Asked All the Time
- Can I make these in the oven? Sure thing! Just assemble on a baking sheet and bake at 400°F (about 200°C) for maybe 8 minutes; keep an eye out. The edges crisp up differently but it’s still tasty.
- What if I don’t eat pepperoni? Totally fine, just replace with your fave topping—mushrooms, roasted veggies, or even no meat at all.
- Do you have to use pizza sauce? Not at all. Sometimes I literally use ketchup in an act of desperation. It’s not gourmet but, eh, nobody has ever turned it down.
- Can I freeze pizzadillas? Umm, you can, but they can get a bit soggy when you reheat. If you do, toaster oven = best bet. Microwaving is a crime against cheese, sorry.
Brief Detour: The Best Cheese For Pizzadillas
My cousin claims only low-moisture mozzarella is “authentic” (she lived in Brooklyn for two years, so she thinks she’s an expert now). In reality? Honestly any stretchy cheese works, and sometimes I even sneak in a little sharp cheddar because it feels rebellious. If you’re looking for some cheese opinions, this Serious Eats breakdown is a great read—and way more in-depth than I ever bothered with.
If you’re looking to take your pizza sauce up a notch, I sometimes use the recipe from Budget Bytes because it’s literally five minutes and tastes way better than jarred.
That’s all the wisdom I can muster. Give pepperoni pizzadillas a try and let me know if you discover a genius twist—or at least if your smoke alarm stays silent!
Ingredients
- 8 flour tortillas (8-inch)
- 1 cup marinara or pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup sliced black olives
- 1/4 cup diced green bell pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
Instructions
-
1Lay 4 tortillas flat and spread about 2 tablespoons of marinara sauce evenly over each one.
-
2Sprinkle mozzarella cheese generously over the sauce, then top with pepperoni slices, black olives, and green bell pepper.
-
3Sprinkle a pinch of oregano and Parmesan cheese over the toppings.
-
4Place the remaining tortillas on top to cover the fillings and gently press down.
-
5Heat half the olive oil in a large skillet over medium heat. Cook each pizzadilla for 2-3 minutes per side, until the tortillas are golden and crispy and the cheese has melted. Repeat with remaining pizzadillas, adding more oil as needed.
-
6Slice into wedges and serve warm, with extra marinara sauce for dipping if desired.
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.
Did you make this recipe?
Please consider Pinning it!!
