Pizzadilla (Quesadilla Pizza) Recipe (2024)

FAQs

How to make a quesadilla on a pizza stone? ›

Whip up some quesadillas

To make restaurant-worthy quesadillas, place your cheese, peppers, chicken or whatever you like inside a soft tortilla, fold it over, and then bake on your preheated pizza stone for a few minutes. You'll get a crispy, crackly tortilla shell full of deliciously warm ingredients.

Preheat your oven to around 350°F (175°C). If the quesadilla is large, you can cut it into smaller wedges for even heating. Place the quesadilla on a baking sheet or an oven-safe dish. Reheat the quesadilla in the oven for about 5-8 minutes or until the cheese is fully melted and the tortilla is crispy.

Cheese is the glue holding your quesadilla together, and if you fail to sprinkle some beneath and on top of your other ingredients, your quesadilla will fall apart. Even though you probably don't need a quesadilla recipe, I offer you one here to help you put the guidelines into practice. 1.

Pull your pizza stone out of the oven (don't forget to wear gloves and put down a heat pad to protect your counter) and transfer your large quesadilla to the pizza stone and bake for 4 minutes.

Using a pizza peel, place your ready-to-cook pizza directly onto your pizza stone. Cook your pizza for 10-12 minutes or until the cheese is slightly browned. Use your pizza peel to remove the pizza and don't forget to switch off the oven. Leave the pizza stone in the oven to cool.

Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat. Add the tortilla and top with cheese.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

You can prevent this by giving it just a couple of minutes to cool down slightly after it comes out of the oven or skillet and then digging in. This ensures that you can enjoy your quesadilla while it's a little hot and crunchy without it burning the roof of your mouth.

Prepping your filling ahead of time is a good idea, making sure there's equal parts cheese to protein and/or vegetable. You want to use enough cheese because it will hold the whole thing together. Too little, and your filling will fall out.

Use one tortilla per quesadilla.

Then fold it over on itself to create a half-moon shape. You can make two quesadillas at once this way, nestled in the pan with their folded sides next to each other. Giant, round quesadillas made with two tortillas are too tricky to flip and slice.

Should I fry quesadilla in oil or butter? ›

The oil promotes even browning and makes the tortilla nice and crispy. You could use butter but it has a tendency to burn. If you want the flavor of butter on your quesadillas melt a tablespoon in the microwave, stir in a little cooking oil and brush it on your tortillas.

Roasting Potatoes and Veggies

Think of your favorite roasted vegetable, and chances are, you can make it even better on a pizza stone. The secret lies in preheating the stone with your oven first, which will get your Brussels sprouts or potatoes extra crispy without using tons of oil.

That's cornmeal, hands down. The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough. This way when it cooks it won't stick to the pan.

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven.

Heat your Ooni pizza oven on the lowest setting (temp may vary, error towards the lower end for these). In a medium bowl coarsely mash beans adding back in bean liquid to form a chunky paste, don't go super thin. Load a tortilla into the oven using a pizza peel to soften, this should only take a few seconds.