One of these is good for about two people. My kids can usually eat two pieces while my husband can eat three, so plan accordingly. I like to put mine in the broiler two at a time just so that everyone can eat at one time. My favorite thing about these, and all pizzadillas, is that each one is made individually so that you can adjust the toppings to match the person that is going to be eating them. Even just plain cheese and some pizza sauce is super tasty!
Check out what they are saying about this recipe over at The Recipe Rebel:
“A simple lunch (or dinner!) idea that’s sure to please picky eaters.”
You can do whatever you need to as far as adjustments in order to satisfy everyone at your table!
Ingredients
2 large Azteca soft tortillas
¾ cup Sargento shredded cheese of choice
½-3/4 cup sauce of choice (for Hawaiian, I like to combine tomato and BBQ)
about ¼ cup Dole chopped pineapple, drained
50-100g shaved deli ham (about ½ cup)
Instructions
Spray a large frying pan with non-stick spray (this helps the bottom to crisp up). Place on an element over medium heat.
Place one tortilla in the bottom of the pan. Top with half of the sauce. You don’t want it too soggy, just enough to coat the tortilla (see photo 1)
Top with a bit of cheese, pineapple, ham, and another sprinkle of cheese (see photo 2 — the double cheese helps the pizzdilla to stay together)
Place the second tortilla over top. Spread with remaining sauce and top with remaining cheese.
Cook until bottom is golden and cheese on top is starting to melt. Broil for 1-2 minutes until cheese on top gets bubbly. (*Broiling is totally optional — you could just put a lid on the pan for the last couple minutes to melt the cheese if you don’t want to turn on the oven).
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Quick Tip: Try with chicken and alfredo sauce, yummy!
Thanks again to The Recipe Rebel for this fun and delicious recipe.
