Pizzadilla Recipe (Pizza Quesadillas) (2024)

FAQs

Can you use Pillsbury pizza dough on a pizza stone? ›

If using classic crust: Heat oven to 425°F. Sprinkle cornmeal on 12-inch square pizza stone. Unroll dough on pizza stone. Starting at center, press dough into 12-inch square, forming 1/2-inch rim.

Your pizza stone helps you pull off the ideal balance of crispy and gooey. Layer your cheese and other fillings inside the tortillas. Put them on a hot pizza stone in the oven, and let it do the work.

Preheat your oven to 325 degrees Fahrenheit. Place the quesadilla on a baking sheet lined with aluminum foil. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout. Serve with a side of salsa, sour cream, and/or guacamole for dipping.

Use parchment paper on the pizza stone. If you are having sticking issues when using a pizza stone with fresh dough, you can place a sheet of parchment between the pizza stone and the pizza.

This is very important — you never want to place a cold (or room temperature) pizza stone in a hot oven as this leads to thermal shock, which can cause your pizza stone to crack or even explode.

Roasting Potatoes and Veggies

Think of your favorite roasted vegetable, and chances are, you can make it even better on a pizza stone. The secret lies in preheating the stone with your oven first, which will get your Brussels sprouts or potatoes extra crispy without using tons of oil.

That's cornmeal, hands down. The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough. This way when it cooks it won't stick to the pan.

Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat. Add the tortilla and top with cheese.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

Should I use butter or oil for quesadillas? ›

I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy. Oil is pure fat, so it browns tortillas impeccably, resulting in pleasantly crispy spots on the outside of your quesadilla.

To achieve this, simply dampen the edges of the tortilla with a bit of water before folding it. Remove from the pan and firmly press the edges together to create a tightly sealed quesadilla. How long do you wait to flip a quesadilla? Keep an eye on your cheese, other ingredients, and the bottom of the tortilla.

Our trays are flammable and must be protected from direct exposure to the heat source. To prevent scorching or igniting the paper tray or Fresh Pan aluminum pan, place it on a heat-shielding surface, such as foil, a large metal baking tray, or a pizza stone.

You will want to give the pizza stone an extra 30 minutes to preheat after your oven has come to the correct temperature. Meanwhile, you need to let your pizza dough come to room temperature. Placing cold pizza dough on a hot stone can also cause it to break.

Using a pizza stone will ensure that your pizza base is crispy and cooked evenly. You can also use it for baking bread, cookies, biscuits, tortillas, pretzels, bagels and rolls. It is great for heating and re-heating ready made or frozen pizzas and baked goods.