The pizzadilla exists and here’s how you can make it tonight

October 24, 2014 admin No comments

J Kenji Lopez Alt 1

The pizzadilla is born (Picture: J. Kenji Lopez-Alt)

The pizzadilla is what happens when the pizza and the quesadilla get together and make sweet, greasy, cheesy, carby love.

And, thanks to J. Kenji López-Alt at Serious Eats and his simple recipe, this food hybrid is no longer something that exists only in your dreams.

Now you can make it. Tonight. Y’know, after that post-work ‘relaxing’ beer.

It will take 15 mins and you need a cast-iron skillet, or just a thin frying pan if the concept of a skillet escapes you at 1am.

Ingredients

  • 1/2 teaspoon extra-virgin olive oil
  • 2 large flour tortillas that just fit inside your frying pan
  • 3/4 cup pizza sauce (can be homemade if you want to be fancy about it)
  • 5 ounces of shredded mozzarella cheese
  • 2 ounces of grated Parmesan cheese, divided
  • 2 basil leaves, roughly torn
  • Additional toppings, as desired (so everything in your cupboard)

Instructions (don’t worry, it’s not rocket science)

1. Pre-heat the grill and heat oil in your frying pan.

pizza 2

This could never be a bad idea (Picture: J. Kenji Lopez-Alt)

2. Place one tortilla in the pan, rougher side down, spread half the sauce and then the mozzarella over it, all the way to the edges. Place the second tortilla on top. Cook for around three minutes until crispy on the bottom, swirling the pan occasionally. Then, attempt to flip with a large spatula.

Pizza 3

Piles on half the contents of the fridge (Picture: J. Kenji Lopez-Alt)

3. Spread the remaining sauce and cheese over, plus half the Parmesan. Scatter on the basil leaves and add toppings as desired *goes crazy with pepperoni and cured meats*.

Pizza 4

Bliss (Picture: J. Kenji Lopez-Alt)

4. Place under the grill (make sure your pan’s oven-safe) for two to four minutes until golden, remove and sprinkle with the remaining Parmesan.

5. Remove from pan. Eat.

Voila. You need never go out to eat ever again.

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