A unique spin on a traditional quesadilla, a “pizzadilla” involves using pizza dough instead of tortillas to make a pseudo-quesadilla. Our pizzadillas recipe makes four pizzadillas (or eight small pizzas), making it a great snack to serve up to the kids. You can also add some protein, like ham or chicken, to turn this healthy snack into a hearty meal. If you think that your friends or family might like our recipe, please share it on Facebook, Pinterest, Twitter or Instagram.
Ready to try our pizzadilla recipe? To make the dish, you’ll need dry yeast, warm water, King Arthur Flour, salt, olive oil, Cabot Extra Sharp Cheddar, and Cabot Unsalted Butter. If you’d like, you can also add a few garnishes like shredded lettuce, diced tomatoes, or sour cream. Lastly, don’t forget the pasta sauce! When preparing the recipe, bear in mind that it will take some time to prepare. Since you have to make the pizza dough yourself, it will take at least a half hour to prepare and bake the dough. But, trust us, the end result will definitely be worth it.
Who doesn’t love pizza? If you’d like to try out another pizza recipe with your children, give our Tex-Mex meatball pizza a whirl—they’ll love it! Cabot is a cooperative of 800 farm families. We produce a diverse array of award-winning products, including the World’s Best Cheddar. We hope you and your loved ones enjoy our pizzadilla recipe. After trying the recipe, please rate and review it. If we can improve the recipe in any way, we’ll sure try!
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Ingredients
1 (¼-ounce) package active dry yeast
1 cup warm water
2 cups King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
2 teaspoons olive oil
6-8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (1½-2 cups)
4 tablespoons Cabot Unsalted ButterOptional garnishes:
Shredded lettuce, diced fresh tomatoes and Cabot Sour CreamPizza sauce
Directions
SPRINKLE yeast on top of water in small bowl and let stand for 5 to 10 minutes (mixture should start to bubble).
MIX flour and salt in large bowl. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated. Cover bowl with plastic wrap and let dough rise until doubled in bulk, about two hours.
PREHEAT oven to 400°F. To make pizza rounds, punch down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly smaller than golf ball. On well-floured surface, roll balls out into very, very thin rounds, 5 to 6 inches in diameter.
PLACE rounds on oiled baking sheet or sheets. Bake for 20 minutes or until lightly browned. Remove from oven and let cool.
To make pizzadillas:
MELT 1 tablespoon butter in skillet or on griddle until it starts to bubble (don’t let it start to brown) and place one pizza round in skillet or on griddle and top with one fourth of cheese. Place second round on top. Let cook for a minute or two until golden underneath, then carefully turn over with spatula. Cook until golden on second side and cheese has started to melt.
TRANSFER to cutting board and cut into quarters. Serve “as is”, or accompanied with small bowls of shredded lettuce, diced tomatoes and sour cream, or topped with your favorite pizza sauce.
Calories: 259
% Daily Value
Total Fat: 14g
22%
Saturated Fat: 7.5g
38%
Cholesterol: 38mg
13%
Sodium: 281mg
12%
Carbohydrates: 25g
8%
Dietary Fiber: 1g
4%
Protein: 9g
Calcium: 155mg
16%
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