I recently took a pizza-making class and have been craving great pizza ever since. The class recommends letting dough rise overnight in the refrigerator, and I plan to try the authentic dough soon. In the meantime, I wanted something fast. These margherita pizza quesadillas satisfy that pizza craving in about five minutes.
To start, heat a large skillet over medium heat. Place one tomato basil tortilla in the pan and spread a thin layer of pizza sauce to cover the tortilla.
Next add toppings: a layer of low-moisture shredded mozzarella, thinly sliced tomato, and fresh basil leaves. Add a bit more cheese on top before placing the second tortilla over everything.
Once the cheese begins to melt, use a large spatula to flip the quesadilla and cook another 30–60 seconds so both sides brown lightly and the cheese fully melts. Transfer to a cutting board and slice into six wedges with a pizza cutter. These make a terrific quick lunch.
From start to finish these quesadillas take about five minutes, including slicing tomatoes and basil. I tried them with fresh mozzarella once and found that the higher moisture made the tortilla a bit soggy, so I recommend shredded low-moisture mozzarella for the best texture.
With fresh ingredients—ripe tomatoes and fragrant basil—these margherita pizza quesadillas are delightful and simple to prepare.
Ingredients
- 2 12-inch tomato basil tortillas
- 2–3 tablespoons pizza sauce
- 1/2 tomato, thinly sliced
- 2–3 fresh basil leaves, thinly sliced
- ~6 ounces low-moisture shredded mozzarella cheese
Instructions
- Heat a large skillet over medium heat.
- Place one tortilla in the skillet and quickly spread with pizza sauce.
- Top with shredded cheese, tomato slices, and basil.
- Allow the cheese to soften, then add the second tortilla.
- Flip the quesadilla to brown both sides and finish melting the cheese.
- Remove from the skillet, slice into wedges, and enjoy.
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