PIZZADILLA (GRILLED PIZZA SANDWICH)
I was watching TV the other day, and I saw a commercial for something called a Papadilla. What follows is my attempt to make one of these things. What this relatively fast and easy procedure allows you to do is make a single portion of what's very, very close to pizza in a pan on top of the stove in just a few minutes, without ever having to turn on the oven. Serve your pizzadilla with a side salad topped with Parmigiano-Reggiano cheese.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface.
- Heat a pan over medium-high heat and brush with oil. Add 1 piece of dough and reduce heat to medium. Cook for 2 minutes and flip. Spread 1/4 of the sauce over the dough. Sprinkle 1/4 of the mozzarella cheese and some sausage, mushrooms, and red onion on top, leaving about 1/2 inch of dough around the outside. Press gently into the middle of the dough with a spatula to make a crease; fold in half.
- Brush crust with a little more olive oil and flip over. Repeat on the other side and continue cooking until both sides of the pizzadilla are as browned and crisp as you like.
- Repeat with remaining pizza dough and toppings. Cut each pizzadilla in half and serve.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 78.3 g, Cholesterol 50.5 mg, Fat 27.7 g, Fiber 3.6 g, Protein 32.6 g, SaturatedFat 9.1 g, Sodium 2022.4 mg, Sugar 11.8 g
PIZZADILLAS
This is one of those recipes that is so quick and easy that I have been using it for years now without needing to take another look at it. So I can't figure out where I originally got the idea. Delicious and easy to adjust to your tastes!
Provided by Starrynews
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Spread pizza sauce on one tortilla.
- Sprinkle with cheese.
- Add toppings of your choice, or add some extra cheese and keep it simple.
- Top with second tortilla.
- Spray the outside of the pizzadilla with spray butter or non-stick cooking spray. I find it easiest to spray the pan, place the pizzadilla in the pan, and then spray the top side, so that all of the ingredients won't fall out trying to juggle it.
- Cook until golden brown and cheese is melted in a pan over medium heat, flipping once.
- Cut into wedges. Use remaining sauce for dipping!
Nutrition Facts : Calories 244.3, Fat 7.9, SaturatedFat 2.6, Cholesterol 12.3, Sodium 809.2, Carbohydrate 34.4, Fiber 1.7, Sugar 5.8, Protein 8.7
4 CHEESE PEPPERONI PIZZADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler.
- Heat the butter and oil in a large, oven-safe skillet over medium-high heat. Place one flour tortilla in the skillet. Spread a few tablespoons pizza sauce on the tortilla, leaving a little room around the edges. Sprinkle half of the provolone and half of the fontina over the sauce. Sprinkle a third of the mozzarella next, followed by 1 tablespoon Parmesan and 1/2 teaspoon oregano.
- Top with the second tortilla and press it down gently. Once the underside is perfectly toasted, carefully flip the quesadilla to the other side.
- Spread a few more tablespoons pizza sauce on the toasted side of the tortilla, being sure to leave a little bit of the edges exposed so it looks like a pizza. Sprinkle with another third of the mozzarella and the remaining provolone, fontina, Parmesan and oregano.
- Arrange the red bell pepper and red onion on top of the cheeses like you would on a pizza. Do the same with the pepperoni slices and the olives. Top with the remaining mozzarella.
- Transfer the pan to the broiler and let cook to melt the cheese on top, about 2 minutes. Carefully transfer the pizzadilla to a cutting board using a large spatula or two smaller spatulas.
- Warm up the remaining pizza sauce and serve in a bowl for dipping. Cut the pizzadilla into wedges and garnish with the torn basil.
PIZZADILLAS
Provided by Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Lay all tortillas on counter. Sprinkle each very generously with cheese on each tortilla. Drizzle with a few ounces of sauce. Spread pepperoni and sausage over cheese and cover with remaining cheese. Fold over each tortilla to form a half-moon quesadilla. In a heated, large nonstick pan, brown both sides of quesadillas. Bake pizzadillas in a 350 degree F oven for 5 minutes. Cut each pizzadilla into quarters and serve with remaining pizza sauce for dipping.
- Series: Man Kitchen
- Episode: Pizzadillas (Ep. 1)
'PIZZADILLA'
Get half pizza, half quesadilla and all delicious in this 'Pizzadilla' recipe! This 100% tasty 'Pizzadilla' is sure to become one of your kids' favorites.
Provided by My Food and Family
Categories Fall 2006
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread tortilla with pizza sauce.
- Top with remaining ingredients; fold in half. Place on microwaveable plate.
- Microwave on HIGH 15 to 20 sec. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
PEPPERONI PIZZADILLA
Steps:
- Place a medium nonstick skillet over medium heat. When hot, put the tortilla in the pan (no need to add any fat). Sprinkle half the cheese evenly over half the tortilla, followed by the pepperoni, the olives, the oregano, and the remaining cheese. Fold the bare half over the filling. Cook the tortilla until the cheese on the bottom half is mostly melted and the tortilla is lightly browned in spots, about 2 minutes. Then, using a spatula, carefully flip the quesadilla. Continue cooking it until the cheese is completely melted and the bottom is lightly browned in spots.
- Slice the quesadilla into 4 wedges. Serve immediately with marinara on the side for dipping.
- nutrition information
- Calories: 241
- Protein: 17g
- Carbohydrates: 28g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 29mg
- Fiber: 4g
- Sodium: 820mg
EASY PIZZADILLAS
This sprang from a love of thin crust pizza and standing in front of the grill. It ended up being a huge hit with the neighbors after they wandered over to see what we were cooking.
Provided by starcrack
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place a flour tortilla on a large plate or cutting board and spread with a thin layer of spaghetti sauce (you're favorite jarred brand or leftover).
- Season with oregano, garlic salt, Parmesian, pepper flakes, or whatever herbs you prefer.
- Add a thin layer of shredded Mozarella cheese.
- Layer your pizza toppings of choice. (I used pepperoni, thinly-sliced green peppers, and sliced black olives.).
- Add another thin layer of Mozarella.
- Place another tortilla on top.
- Melt butter, Parmesian, oregano, and garlic salt together in a
- microwavable dish.
- Brush the top tortilla with the herb butter and invert onto a grill (set to low heat) with the butter side down. Brush the other side and cover the grill.
- Flip the pizzadilla when the cheese is melted and the bottom tortilla is crisp.
- Once the other tortilla is crisp, remove from the grill and slice into quarters with a pizza cutter.
- An easy dipping sauce can be made by mixing spaghetti sauce with the leftover herb butter and heating.
Nutrition Facts : Calories 340.4, Fat 22.8, SaturatedFat 12.6, Cholesterol 65, Sodium 883.7, Carbohydrate 16.6, Fiber 0.9, Sugar 6.5, Protein 17.4
PIZZADILLAS
Create 'pizza' wedges using flour tortillas and a cheese and tomato filling. We added salami, but olives or mushrooms work as veggie options
Provided by Sarah Cook
Categories Canapes, Snack
Time 30m
Yield Serves 4 as a snack or 8 with other party food
Number Of Ingredients 6
Steps:
- Lay out the tortillas on your work surface. Mix together the tomato sauce, mozzarella, 1 tsp of the oregano and a good grinding of black pepper. Spread over each tortilla, then arrange the salami over 4 tortillas. Sandwich the other 4 tortillas on top.
- Heat a non-stick frying pan over a medium heat. Mix the oil with the remaining oregano and brush over each side of the pizzadillas. Fry them for 2-3 mins on each side until golden and crisp, and the cheese has melted. Cut into wedges with a pizza wheel and serve.
Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
VEGGIE PIZZADILLAS
I make this for Meatless (lacto-ovo) Monday Meals. It is a big hit! The flavor profile is complex and savory and you can add a dash of hot sauce to spice things up even more. I cut the pizzadillas in half for the kids.
Provided by innermuse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tortillas on baking sheet covered with foil; lightly brush each with olive oil, and prick all over with fork.
- Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from oven and allow to cool on cooling rack.
- Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
- Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
- Bake pizzadillas in the preheated oven until cheese has melted, 5 to 6 minutes.
- Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.
Nutrition Facts : Calories 547.2 calories, Carbohydrate 56.1 g, Cholesterol 48.6 mg, Fat 26.8 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 12.8 g, Sodium 1014.1 mg, Sugar 6.2 g
PIZZADILLA
A novel cross between a pizza and a quesadilla, great for a lunch or lighter meal...
Provided by edwardsc
Time 30m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Preheat the grill.
- If using chopped tomatoes, place these in a small frying pan, add the oregano and a sprinkle of black pepper and cook over a medium heat until they can be broken up into a smooth sauce.
- If using pasata skip to step 2.
- Lay one wrap on a plate, fill with grated cheese to within about 3cm of the edge, and sprinkle the garlic over the top aiming for an even distribution. Rub a small amount of butter around the part of the wrap left uncovered. Place the other wrap over the top and use your thumbs to crimp the two together, pressing hard onto the edge of the plate.
- Heat about 1tbsp of olive oil in a large frying pan, covering the base well, and slide the quesadilla into it. Fry for 1-2 minutes, checking after 1 minute that it isn't burning. When the underside appears golden brown, place a plate upside down over the frying pan and quickly flip the pan over so the quesadilla turns out onto the plate. Add more oil to the pan, heat for a few seconds, then slide the quesadilla back in to cook the other side.
- When both sides are golden brown, remove using the same plate method and spoon the tomato sauce or pasata over the quesadilla to evenly cover it. Arrange your chosen toppings on the top, cover with cheese and grill until the cheese is melted. Check to make sure the edges of the quesadilla aren't burning, if they are try moving it to a lower oven shelf.
- Serve hot.
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- Preheat your panini maker and spray it with some cooking oil. If using a skillet, spray with cooking oil and heat it.
- Spread 1 tbsp of pizza sauce over half a tortilla. Sprinkle about 1/2 cup of mozzarella cheese over the sauce. Top with 1/4 of the pepperoni slices and 1/4 of the chopped green peppers. Top with 1/4 of the bocconcini, I used about 3 sliced baby bocconcini per pizzadilla. Flip over the other half of the tortilla to form half a circle and press down.
- You can use a panini press to grill the quesadilla, otherwise place the quesadilla in the prepared skillet and grill it on both sides until golden brown, about 2 to 3 minutes per side.
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