Circle B Kitchen
Recipe courtesy of Serious Eats
Pizzadillas are a fun, easy and delicious way to create a pizza on the fly. A cross between a quesadilla and a pizza, it requires no dough and can be made in minutes. The downside is that if it sits too long after cooking, the bottom will lose it’s crispness, but a few minutes on a hot griddle will crisp it right up again. Actually, we didn’t mind the soft crust one bit.
For each pizza:
1/2 teaspoon extra-virgin olive oil
2 large flour tortillas that just fit inside your cast iron skillet
3/4 cup store-bought or homemade pizza sauce
5 ounces shredded whole milk low moisture mozzarella cheese
2 ounces grated Parmesan cheese, divided
Additional toppings, as desired
Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to low and wipe out excess oil with a paper towel.
Place tortilla in skillet with the rougher textured-side facing down. Spread half of sauce evenly over tortilla all the way to the edges. Spread half of mozzarella evenly over tortilla all the way to the edges. Place second tortilla on top. Cook, swirling pan occasionally, until crisp on the bottom, about 3 minutes. Carefully flip with a large spatula.
Spread remaining sauce evenly over tortilla all the way to the edges. Spread remaining mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Scatter with basil, if you like, and add toppings as desired.
Place skillet under broiler and broil until cheese is melted and starting to brown in spots, 2 to 4 minutes. Remove from oven and sprinkle with remaining Parmesan.
Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet. Peek under bottom. If more crispness is desired, place skillet over medium-heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved. Slide pizza out onto a cutting board. Cut and serve immediately.