Recipe: Pizzadillas

Get the flavor of pizza on the trail with a fraction of the effort.
By Corey Buhay ,

Cheese + tortilla + sauce = dinner. Photo by Andrew Bydlon

Andrew Bydlon

  • 4 tortillas
  • 1 small can tomato paste
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • 1 pinch garlic salt
  • 2 cups mozzarella, grated (cheddar will also work)
  • 1/2 onion
  • 1 green pepper
  • Pepperoni (optional)

Heat oil in a skillet. Cut the onion and green pepper into strips and cook the onion until it begins turning translucent, about 3 minutes. Add pepper. Cook 3 to 5 minutes, or until both pepper and onion are soft. Meanwhile, spread tomato paste onto tortillas, dividing evenly. Add oregano, basil, and garlic salt. Top with pepperoni and cooked onions and peppers. Fold each in half. Re-oil skillet and cook each pizzadilla on medium-low heat until both sides are golden brown (3 or 4 minutes). Serves 2. 

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