A cutting board with two "quessapizzas" being made. These consist of corn tortillas, with homemade tomato sauce, shredded cheese, pieces of basil, and pepperonis. The pepperonis have been cooked, but everything else is being shown before it is cooked.


I love making quesapizzas at home. It’s fun to make these pizza/quesadilla combinations and I think you can be pretty flexible with how you do it. Some folks think they should be open faced and cooked in an oven, but I like to make my quesapizzas more in the style of a quesadilla, but with pizza fillings.


A quesadilla with pizza fillings
Prep Time 5 minutes
Cook Time 2 minutes
Course Main Course
Cuisine Mexican
Servings 1


  • 1 pan Cast iron works great for this.


  • 2 Corn Tortilla
  • 1 tbsp Pizza Sauce
  • 1 leaf Fresh Basil optional, but it really makes a big improvement
  • 5-7 pieces Peperoni
  • 1 handful shredded cheese You can use a Mexican or an Italian blend. Either works.
  • 1 dash Hot Sauce (optional)


  • Heat a pan over medium high heat
  • Add the pepperonis and let them cook until crisp (about two minutes)
  • On one of your tortillas, add the tomato sauce, shredded cheese, chopped up basil, and crisped pepperonis. Add the second tortilla on top.
  • Add a teaspoon of oil or butter to the pan. There should be some oil leftover from cooking the pepperonis too.
  • Place the quesapizza on the hot pan and let it cook until the bottom tortilla is brown and crisp. (2-3 minutes)
  • Flip the quesapizza and cook that side until it is crisp


I used to use flour tortillas instead of corn tortillas. I was a young fool.






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