Spread the love

Pizza Quesadilla Recipe is a dish I thought of while shopping for groceries. It’s still lockdown in the some parts of the Philippines and we are short of some of cooking ingredients. I initially planned on making my own crust but the yeasts are all sold out. There are some videos showing some homemade yeast though it will took me a week to have one and I don’t have that luxury or patience.

Since the yeasts are all sold out, my next plan was to buy some ready made pizza crust. Though I find it too thick which is not to our likings. We prefer thin crust ever since. Then, pie crusts are also out of stock. What I saw were piles of tortilla wraps. Probably, people don’t cook with it so much. But hey! It’s an opportunity for me.

I initially planned to simply make the tortilla wrap as my pie crust, however, I thought of this might be too thin. Then, I remembered quesadilla. So, why not make a cheese quesadilla as my pie crust to make it a bit thick but still thin crust, then, top it up with marinara sauce and pizza toppings. So, this might be a pizza quesadilla recipe.

Luckily, almost all ingredients for pizza toppings are available in our fridge. We have cream cheese, sharp cheddar cheese, mozzarella cheese, quick melt cheese, ground chicken, bacon, pickled jalapeño, black olives and green bell pepper. This is great, right?

Tips

This pizza quesadilla recipe is a spur of the moment recipe I thought of while in the grocery. I simply used what’s available in our fridge. However, feel free to use your favorite toppings.

Instead of placing your toppings and the marinara sauce on top, you can sandwich it between two tortilla wraps and cook it on a pan or stove. Also, I find that when dealing with soft cheeses or quick melt cheeses being frozen is the best to work with it, which also hold true for cream cheese.

For more quesadilla, pizza or bread dishes check out our Bread Recipes.

Ingredients:

1 pieces	10 – 12 inches Flour Tortilla
	Grated Quick Melt Cheese
1/2 teaspoon	Olive Oil

Marinara Sauce

3 Tablespoons	Olive Oil
8 cloves	Garlic, chopped
1 piece	Onion, chopped
1/2 teaspoon	Italian Seasoning
2 cans	14.5 oz. Diced Tomatoes
2 Tablespoons	Tomato Sauce
3 Tablespoons	Chopped Parsley
1/4 teaspoon	Ground Black Pepper
	Salt to Taste

Sautéed Chicken

3 Tablespoons	Olive Oil
250 grams	Ground Chicken
1/4 teaspoon	Salt
1/8 teaspoon	Ground Black Pepper

Toppings

Grated Sharp Cheddar Cheese

Grated Mozzarella Cheese

Chopped Bacon

Black Olives, sliced

Sliced Pickled Jalapeño

Scrapped Cream Cheese

Procedure:

Preheat oven to 220 degrees Celsius.

Marinara Sauce

Heat oil. Sauté garlic, onion and Italian seasoning.

Add diced tomatoes, parsley and ground black pepper. Simmer for 15 minutes. Mash the tomatoes using the back of your wooden spoon. Season with salt to taste and set a side.

Sautéed Chicken

Heat oil and sauté ground chicken until light brown in color. Season with ground black pepper and salt. Set a side.

Assemble

Lay a piece of the tortilla on a baking tray. Add the grated quick melt cheese and place the other tortilla on top. Brush the tortilla with olive oil.

Smother 2 – 3 tablespoons of marinara sauce on top. Generously top it with grated sharp cheddar cheese, mozzarella cheese, chopped bacon, sautéed chicken, black olives, pickled jalapeño, green bell pepper and cream cheese.

Bake for 15 minutes with convection, upper and lower heating element switched on.