Four Cheese Pizza Quesadillas With Optional Pepperoni Recipes

Steps:

• In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through. , Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered sides of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up. , Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce.,

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:

• Preheat the broiler.
• Heat the butter and oil in a large, oven-safe skillet over medium-high heat. Place one flour tortilla in the skillet. Spread a few tablespoons pizza sauce on the tortilla, leaving a little room around the edges. Sprinkle half of the provolone and half of the fontina over the sauce. Sprinkle a third of the mozzarella next, followed by 1 tablespoon Parmesan and 1/2 teaspoon oregano.
• Top with the second tortilla and press it down gently. Once the underside is perfectly toasted, carefully flip the quesadilla to the other side.
• Spread a few more tablespoons pizza sauce on the toasted side of the tortilla, being sure to leave a little bit of the edges exposed so it looks like a pizza. Sprinkle with another third of the mozzarella and the remaining provolone, fontina, Parmesan and oregano.
• Arrange the red bell pepper and red onion on top of the cheeses like you would on a pizza. Do the same with the pepperoni slices and the olives. Top with the remaining mozzarella.
• Transfer the pan to the broiler and let cook to melt the cheese on top, about 2 minutes. Carefully transfer the pizzadilla to a cutting board using a large spatula or two smaller spatulas.
• Warm up the remaining pizza sauce and serve in a bowl for dipping. Cut the pizzadilla into wedges and garnish with the torn basil.

Steps:

• Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer on a paper towel to drain. Brush each tortilla with a thin layer of pizza sauce so that if you turned it over, none would drip. Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top, sauce side in. Heat a medium cast-iron skilled over medium heat. Lay quesadilla in the pan and cook for 3 to 5 minutes on each side, until cheese is melted and tortillas are crispy. Slice into quarters and serve with a little bowl of pizza dipping sauce.

Steps:

• Preheat the oven to 425 degrees.
• Roll out pizza dough on a lightly floured surface to 10-12 inches.
• Place on lightly greased baking sheet or seasoned pizza stone.
• Pinch up the dough edges to make thin rim.
• Brush dough with garlic oil and top with red onion.
• Scatter saga blue and mozzarella cheese over dough.
• Mix together the gruyere, parmesan and thyme.
• Sprinkle over.
• Grind black pepper over entire pizza.
• Bake for 15-20 minutes, until crisp and golden and the cheese is bubbling.
• Serve immediately!