Flatbread. Melty cheese. Endless combinations of fillings and/or toppings. Two kid-approved favorites—pizza and quesadillas—share these same qualities, so it was inevitable that at some point they'd become one. Behold: the pizzadilla.
Consider this recipe a lifeline when the kids want homemade pizza and you're fresh out of dough, or when a simple cheese quesadilla just won't cut it.
1 teaspoon avocado oil, canola, or another neutral-tasting oil
2 flour tortillas (choose a size that will fit snugly inside your skillet)
¼ to ½ cup prepared pizza sauce or marinara (depending on the size of your pizzadilla)
1½ cups shredded cheese (low-moisture mozzarella, provolone, and/or fontina)
Optional toppings: sliced pepperoni, cooked sausage, diced tomatoes, sliced bell peppers, olives, etc.
The Field Method for Cast Iron Care
Preheat the broiler. In a No.10 cast iron skillet, heat the oil over medium heat. Add 1 of the tortillas to the skillet and move it around to evenly coat with the oil. Spread about half of the pizza sauce over the top of the tortilla, then sprinkle half of the cheese evenly over the sauce. Place the second tortilla on top and cook until the bottom tortilla is crisp, 3 to 5 minutes.
Flip the pizzadilla over and spread the remaining sauce over the top tortilla, then sprinkle the remaining half of the cheese evenly over the sauce. Add any pizza toppings and transfer the skillet to the oven and broil until the cheese has melted and is starting to brown, 2 to 5 minutes.
Using a large spatula (or two smaller spatulas), transfer the pizzadilla to a cutting board and let cool slightly, then cut into wedges and serve.
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