PEPPERONI & CHEESE PIZZADILLAS
Set an iron skillet or a frying pan over medium heat. (Iron skillet preferred)
Drop a tablespoon of butter to melt.
Assemble the tortillas.
Spread 1/8 of pizza sauce over each tortilla.
Divide up the toppings evenly over each flour tortilla; add cheese, sprinkle with oregano and top with pepperoni.
Transfer one tortilla to skillet, toppings-side-up.
Cook for 30 seconds, or until cheese begins to melt.
Using a spatula, fold one side of the tortilla over the other.
Cook for a few more seconds; flip it over and continue to cook just until lightly browned.
Remove from skillet and transfer to a paper towel-lined plate.
Continue to cook the rest, adding more butter as needed.
Serve immediately.
CAPRESE PIZZADILLAS
Same as above;
Drop a tablespoon of butter to melt.
Assemble the tortillas.
Divide up the toppings evenly over each flour tortilla; add cheese, halved tomatoes and ribbons of basil.
Transfer one tortilla to skillet.
Cook for 30 seconds, or until cheese begins to melt.
Using a spatula, fold one side of the tortilla over the other.
Cook for a few more seconds; flip it over and continue to cook just until lightly browned.
Remove from skillet and transfer to a paper towel-lined plate.
Continue to cook the rest, adding more butter as needed.
Cut cooked tortillas into wedges.
Serve immediately.