Pizza Quesadillas

Pizza Quesadillas (spinach & mushroom option)

Want a quick lunch or snack? You have it right here. One’s a more gourmet “white” pizza and the other is the old classic.

You’ve got your choice here–go gourmet with a white pizza that features some pretty great marinated mushrooms, or go classic with pepperoni. Maybe have both!

I’m a huge fan of Schwan’s spinach & mushroom pizza so I wanted to create something cheaper and similar. Also I wanted something that I could make in a single serving. With the Schwan’s pizza, I’d have to end up re-heating because it was too much for me to eat in one sitting.

I used canned mushrooms in this since I didn’t have any fresh. Either way, they taste good! I prefer fresh, and think it would taste a bit better, but there’s SO much flavor in the marinade, that it’s that that’s the star here, not the mushroom!

I used smaller 6-inch flour tortillas here as it’s my favorite size, but if you want large then by all means make it that way…there’s no real “measure” here to make these and what I give is approximate at best (to my taste) so feel free to use less or more of anything mentioned here. The only thing that is not approximate is the tortilla–you need 2 for each “pizza.”

Pizza Quesadillas (Pepperoni cheese option)

Pizza Quesadillas *

(pepperoni variety):

2 small flour tortillas
1/4 cup shredded mozzarella
5 slices pepperoni
1-2 tbs pizza sauce
olive oil for frying

(spinach mushroom variety):

2 small flour tortillas
1/4 cup shredded mozzarella
2 tbs cooked chopped spinach, drained
2 tbs marinated mushrooms
olive oil for frying

Marinated Mushrooms:

1 small can mushrooms, drained (4 oz)
2 tbs olive oil
1 tbs balsamic vinegar
1/8 tsp basil (or 2 leaves fresh, chopped)
2 cloves garlic, crushed
salt & pepper to taste

To make marinated mushrooms, place al ingredients in a resealable container with a tight-fitting lid. Shake well and refrigerated at least 2 hrs.

To assemble pizza, place ingredients on top of 1 tortilla. Top with the other tortilla.

Heat about 1 tsp olive oil in a 10-inch skillet over medium heat. Place “pizza” in pan and saute for about 5 minutes (bottom tortilla should start to get crispy); turn and saute for another 5 minutes.

Use a sharp knife or pizza cutter to cut into quarters. Serve immediately.

Serves 1