Crispy Easy Pizzadilla (Print Version)

A golden, crispy pizzadilla folded around mozzarella, pepperoni, oregano, and red pepper flakes for a fast snack or easy lunch.

# Ingredients:

For the pizzadilla

01 - 1 large 10-inch flour tortilla
02 - 12-15 pepperoni slices, about 1 1/2 oz (45 g)
03 - 1 cup (115 g) shredded low-moisture mozzarella cheese, divided
04 - 1/2 teaspoon dried oregano
05 - 1/4 teaspoon red pepper flakes, or less to taste
06 - Olive oil spray or 1 teaspoon butter, optional for the pan

For serving

07 - 1/3 cup (80 ml) warm pizza sauce or marinara
08 - Ranch dressing, optional for dipping

# Instructions:

01 - Place a nonstick skillet over medium heat and let it warm for about 2 minutes. Lightly spray or butter the pan only if needed.
02 - Arrange the pepperoni slices in a single layer. Cook for 30-45 seconds, until the edges just begin to curl and the pepperoni releases a little oil.
03 - Sprinkle 1/2 cup mozzarella over the pepperoni. Let it melt until the edges look bubbly and lightly golden.
04 - Place the tortilla on top of the melted cheese and press gently with a spatula. Rotate the tortilla slightly so the cheese adheres to the bottom.
05 - Flip carefully so the cheese-crusted side faces up. Sprinkle oregano and red pepper flakes over the tortilla.
06 - Add the remaining 1/2 cup mozzarella to one half of the tortilla. Fold the tortilla in half and press gently.
07 - Cook for 1-2 minutes per side, flipping as needed, until the tortilla is golden and the mozzarella is melted all the way through.
08 - Rest for 1 minute on a cutting board. Slice into wedges and serve warm with pizza sauce, marinara, or ranch for dipping.

# Notes:

01 - Best eaten right away while the tortilla is crisp.
02 - Keep the sauce on the side for the crunchiest texture.
03 - Recipe makes 1 large folded pizzadilla, enough for 1 lunch or 2 snack portions.

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