4 Cheese Pepperoni Pizzadilla Recipes

Steps:

• For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 500 degrees F.
• To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
• For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
• For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
• Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
• For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
• Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

Steps:

• Lay a tortilla flat, and on the bottom half only, spread 2 tablespoons pizza sauce. Sprinkle half the mozzarella, fontina, provolone, and Parmesan cheeses. Repeat with second tortilla. Evenly lay the pepperoni over the cheese, if using.
• Carefully fold the top half over to create a half-moon shape.
• Place the in a pre-heated panini press and cook until cheese is melted and outside is golden-crisp. Alternately, cook in a saute pan drizzled with vegetable oil or canola oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
• Cut into wedges and serve with additional pizza sauce for dipping.

Steps:

• Preheat the oven to 450 degrees F.
• Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
• Sprinkle with pepper flakes, if using.

Steps:

• Lay all tortillas on counter. Sprinkle each very generously with cheese on each tortilla. Drizzle with a few ounces of sauce. Spread pepperoni and sausage over cheese and cover with remaining cheese. Fold over each tortilla to form a half-moon quesadilla. In a heated, large nonstick pan, brown both sides of quesadillas. Bake pizzadillas in a 350 degree F oven for 5 minutes. Cut each pizzadilla into quarters and serve with remaining pizza sauce for dipping.
• Series: Man Kitchen
• Episode: Pizzadillas (Ep. 1)

Steps:

• Place a medium nonstick skillet over medium heat. When hot, put the tortilla in the pan (no need to add any fat). Sprinkle half the cheese evenly over half the tortilla, followed by the pepperoni, the olives, the oregano, and the remaining cheese. Fold the bare half over the filling. Cook the tortilla until the cheese on the bottom half is mostly melted and the tortilla is lightly browned in spots, about 2 minutes. Then, using a spatula, carefully flip the quesadilla. Continue cooking it until the cheese is completely melted and the bottom is lightly browned in spots.
• Slice the quesadilla into 4 wedges. Serve immediately with marinara on the side for dipping.
• nutrition information
• Calories: 241
• Protein: 17g
• Carbohydrates: 28g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 29mg
• Fiber: 4g
• Sodium: 820mg