Crisping the tortillas before topping them is key to combat sogginess, so be sure to get them toasty before assembling. The pizza quesadillas are pretty perfect as is, but if you have them around feel free to throw on your favorite pizza toppings like olives, thinly sliced red onion, or a bit of crushed red pepper. Cook, relax and enjoy!
What you'll need: 1 lb broccoli
1 clove garlic
1 can baby roma tomatoes
4 burrito-size flour tortillas
8 oz fresh mozzarella
2 oz pepperoni
1 oz Parmesan
freshly ground black pepper
Equipment: 2 rimmed baking sheets
Recipe steps: 1. Roast broccoli
Preheat oven to 450°F. Cut broccoli through the stems into long spears. Toss with 3 tablespoons oil on a rimmed baking sheet and season with salt and pepper. Roast until tender and golden brown, 15–20 minutes.
Peel and finely chop garlic. Pick oregano leaves from stems. Heat 1 tablespoon oil in a medium saucepan over medium high. Add garlic and half of oregano and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and break up with a wooden spoon or spatula. Simmer until slightly reduced, about 5 minutes; season with salt and pepper.
Meanwhile, working with 2 at a time, toast tortillas on a rimmed baking sheet, flipping once, until golden and crisp, about 3 minutes per side.
Thinly slice mozzarella. Spread half of sauce on 2 tortillas and top with half of cheese. Top with tortillas, remaining half of sauce, mozzarella, and oregano leaves. Scatter pepperoni over top.
Grate Parmesan and sprinkle over both pizzas. Return pizzas to oven and bake until cheese is melted, about 5 minutes. Heat broiler and broil until cheese is bubbly and brown in spots, about 2 minutes.
Cut pizza quesadillas into wedges and serve with broccoli. Enjoy!