Pizza Quesadillas with Pepperoni

Why You’ll Love This Recipe

I love this recipe because it delivers all the comfort of pizza with the simplicity of quesadillas. The crispy tortilla shell holds gooey mozzarella, savory pepperoni, and tangy marinara sauce, while sautéed onions and peppers add a fresh, flavorful bite. It’s customizable, quick, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

01 – 1 teaspoon olive oil or butter
02 – ¼ cup diced onions
03 – ¼–½ cup diced bell peppers
04 – ½ teaspoon Italian seasoning
05 – ½ teaspoon dried basil
06 – Salt and pepper, to taste
07 – 8 (8-inch) tortillas
08 – ½–1 cup marinara or pizza sauce
09 – 1 cup grated mozzarella cheese
10 – 4–6 ounces pepperoni

Directions

01 – I heat the olive oil or butter in a skillet over medium-high heat. I add the onions, bell peppers, Italian seasoning, basil, salt, and pepper, then sauté for 3–4 minutes until softened. I set them aside.

02 – I spread a thin layer of marinara or pizza sauce over each tortilla. I divide the sautéed vegetables, pepperoni, and mozzarella evenly on half the tortillas. I place the remaining tortillas on top to form quesadillas.

03 – Using the same skillet, I cook each quesadilla over medium heat for 2–3 minutes per side, until the tortilla is golden brown and crispy, and the cheese is fully melted. I repeat with the remaining quesadillas, then slice and serve hot.

Servings and timing

This recipe makes 4 quesadillas (8 wedges each) and takes about 20 minutes total:
7 minutes prep and 12–15 minutes cooking.

Variations

• Vegetarian option: I skip the pepperoni and load in extra veggies like mushrooms, spinach, or olives.

• Extra cheesy: I mix in cheddar, provolone, or Parmesan along with the mozzarella.

• Spicy twist: I add red pepper flakes or sliced jalapeños inside.

• Kid-friendly: I keep it simple with just cheese and pepperoni.

• Dipping fun: I serve with extra marinara, garlic butter, or ranch on the side.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or air fryer to keep them crispy. The microwave works too, but it softens the tortillas. These are best fresh, so I don’t recommend freezing.

FAQs

Can I bake these instead of pan-frying?

Yes, I bake them at 400°F for 8–10 minutes, flipping halfway through for even crispiness.

Can I use flour tortillas of another size?

Yes, I often use smaller tortillas for snack-sized portions or large burrito tortillas for big quesadillas.

What’s the best cheese for these?

Mozzarella gives the best pizza-like stretch, but any melty cheese (cheddar, Monterey Jack, provolone) works.

Can I make them ahead?

I assemble them in advance and keep them wrapped in the fridge for a few hours, then cook them just before serving.

Do I have to sauté the veggies first?

I prefer sautéing because it softens the vegetables and adds flavor, but raw veggies can work if I want more crunch.

Conclusion

These Pizza Quesadillas with Pepperoni are the perfect fusion of two comfort food favorites. I love how quick and versatile they are—whether I’m feeding kids, entertaining friends, or just craving pizza flavors without the wait. Crispy on the outside and cheesy on the inside, they’re always a win at my table.

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