Pizzadillas – All the gooey and cheesy pizza toppings inside of warm flour tortillas. Super Bowl Party-Food!
Hey Hey, friends! Happy Weekend!
Something weird happened out here today. You know the sun? IT came out. And it’s so nice outside!
It’s only like 35 degrees, but that’s okay. It’s practically Spring!
Those cold, negative-100-degrees-days were brutal. In fact, I think I hear kids playing basketball outside.
I have to admit… I look at this picture and my mind goes nom nom nom!!! I mean, why not greet you with a big fat stack of Pizzadillas! Right?
I’ve been making variations of this recipe for the last few years, but always with different stuff in it, because, you know, it’s food. And pizza. And quesadillas.
At the moment, though, I don’t feel like we need to fancify these much. I think the good ole pizza-pepperoni deal is absolutely perfect.
Well… not quite.
I’m always looking for ways to include that caprese-mix into anything that will have it. Caprese Bread Pudding, Caprese Macaroni and Cheese, etc…
It’s such a darn good combo and it fits perfectly in these pizzadillas, too. Just an idea in case you want to stay away from the classic cheese-pepperoni fusion.
This is so perfect for times when you don’t want to serve your party-people anything really, really far outside of the box. E.g. Feta Cheese Covered Olives.
It’s also incredibly perfect for when you want to serve Pizzadillas for dinner. I mean, why not? I do!
My other half requests 8 wedges each time. Serving sizes in his world are non-existent. He’s 6’3 and lean. Whatev.
Bottom line is, make these as soon as you have a chance. Melt some buttah, pile on the toppings, cook it, flip it, worrrrk it!