Ingredients

The following ingredients have 4 Servings
  • FOR PEPPERONI & CHEESE PIZZADILLAS
  • butter for pan
  • 8 (6-inch) flour tortillas (you can also use whole wheat tortillas)
  • 2 cups pizza sauce (, divided)
  • 2 cups fancy-shredded part skim mozzarella cheese (, divided)
  • 2 teaspoons dried oregano (, divided)
  • 1/2 cup pepperoni minis (, divided)
  • [b]You can also make the Caprese Pizzadillas
  • FOR CAPRESE PIZZADILLAS[/b]
  • butter for pan
  • 8 (6-inch) flour tortillas (you can also use whole wheat tortillas)
  • 2 cups fancy-shredded part skim mozzarella cheese (, divided)
  • 2 cups halved cherry tomatoes (, divided)
  • 8 fresh basil leaves (, cut into ribbons, divided)

Instruction

  • PEPPERONI & CHEESE PIZZADILLAS
  • Set an iron skillet or a frying pan over medium heat. (Iron skillet preferred)
  • Drop a tablespoon of butter to melt.
  • Assemble the tortillas.
  • Spread 1/8 of pizza sauce over each tortilla.
  • Divide up the toppings evenly over each flour tortilla; add cheese, sprinkle with oregano and top with pepperoni.
  • Transfer one tortilla to skillet, toppings-side-up.
  • Cook for 30 seconds, or until cheese begins to melt.
  • Using a spatula, fold one side of the tortilla over the other.
  • Cook for a few more seconds; flip it over and continue to cook just until lightly browned.
  • Remove from skillet and transfer to a paper towel-lined plate.
  • Continue to cook the rest, adding more butter as needed.
  • Serve immediately.
  • CAPRESE PIZZADILLAS
  • Same as above;
  • Drop a tablespoon of butter to melt.
  • Assemble the tortillas.
  • Divide up the toppings evenly over each flour tortilla; add cheese, halved tomatoes and ribbons of basil.
  • Transfer one tortilla to skillet.
  • Cook for 30 seconds, or until cheese begins to melt.
  • Using a spatula, fold one side of the tortilla over the other.
  • Cook for a few more seconds; flip it over and continue to cook just until lightly browned.
  • Remove from skillet and transfer to a paper towel-lined plate.
  • Continue to cook the rest, adding more butter as needed.
  • Cut cooked tortillas into wedges.
  • Serve immediately.