Pepperoni Pizza Quesadillas
A delicious appetizer with an identity crisis: is it a quesadilla or a pepperoni pizza? It's both. Dress it up with sliced black olives and cremini mushrooms.
- 8 flour tortillas, I used Trader Joe’s handmade tortillas
- 8 ounces shredded mozzarella cheese
- 1/3 pound pepperoni
- 1 (16 ounce) jar pizza sauce
- 1 (6 ounce) can sliced black olives (optional)
- 1 cup of sliced cremini mushrooms (optional)
Adapted from snixykitchen.com
Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer on a paper towel to drain.
Brush each tortilla with a thin layer of pizza sauce so that if you turned it over, none would drip. Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top, sauce side in.
Heat a medium cast-iron skilled over medium heat. Lay quesadilla in the pan and cook for 3 to 5 minutes on each side, until cheese is melted and tortillas are crispy.
Slice into quarters and serve with a little bowl of pizza dipping sauce.
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