There’s nothing new about the idea of making a pizza on tortillas, but I wanted to see if I could take the concept further and go for a true hybrid between a Pizza and a Quesadilla.
Using flour tortillas for a two layer crust keeps this super quick, while providing a cracker-crisp crust. A layer of molten cheese and spicy chorizo between the two tortillas holds things together and makes this Pizzadilla taste like a Mexican pepperoni pizza.
This combo would be pretty good on its own, but I decided to take things further by slathering on a layer of sauce. My pizza sauce is just my basic tomato sauce with some oregano and thyme added before being cooked down until it’s nice and thick. This keeps the top tortilla from getting soggy while introducing the sun-ripened tomato flavor you’d expect from a great pizza.
Jalapeños and red onions go on top with more stretchy cheese, and the whole thing gets baked in a toaster oven until the cheese has browned and the crust is crisp. To give it a bit of color, I like garnishing the Pizzadilla with some cilantro, and a squeeze of lime keeps the cheese from getting too rich.
- Put the chorizo in a pan and fry until cooked through, breaking it up into chunks with a spatula as it cooks. Use a slotted spoon to transfer the cooked chorizo to a paper towel lined plate to drain.
- To make the Pizzadilla, place a tortilla on a toaster sheet and top with about 23 grams of cheese.
- Top with 1/3 of the chorizo.
- Add another layer of cheese.
- Top with another tortilla and spread on two generous tablespoons of pizza sauce along with another layer of cheese.
- Finish the pizzadilla with the jalapenos and red onion, along with a final layer of cheese.
- Toast the pizzadilla in a toaster oven (or a regular oven set to broil) until the the cheese is melted and browned and the tortilla is crisp on the bottom. Garnish with cilantro and serve with lime wedges.