Healthy Pizzadillas Food

PIZZADILLAS

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!

4 CHEESE PEPPERONI PIZZADILLA

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.

STEAK PIZZAIOLA

Steps:

• Preheat the oven to 425 degrees F.
• Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
• Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
• Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
• Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.

PIZZADILLA (GRILLED PIZZA SANDWICH)

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.

HEALTHY PIZZADILLAS!

Steps:

• Spread two of the tortillas with a wedge of laughing cow cheese.
• Top each with 2 tablespoons mozzarella, 2 tablespoons pepperoni, and a dash of italian seasoning.
• Top with another tortilla.
• Cook pizzadillas in a pan sprayed with cooking spray.
• Flip halfway.
• Serve warm!

PIZZADILLAS

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.

EASY PIZZADILLAS

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.

VEGGIE PIZZADILLAS

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.