PizzaDilla Recipe – A Grilled Pizza Sandwich

  • Yield : 4
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Nutritional Info

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hello this is Sara from Food Planet with PizzaDilla that’s right I’m watching TV the other day and I see a commercial for something called a PapaDilla and at first I thought wow they finally developed the technology for folding a pizza in half and then I thought hey that’s not a bad idea except you have to make a pizza first and then I thought or do you it what follows as my attempt to make one of these things.

Just using a pan and not to spoil the ending but this totally worked so with that let’s go ahead and get started by buying or making some pizza dough and what I have here is one pizza dough that I have divided into four portions and what we’ll do using just enough flour so it doesn’t stick his roll this out into a circle just about an eighth of an inch thick and one great tip for rolling out pizza dough because it tends to be fairly elastic.

While you’re doing this if it won’t stay rolled out and it keeps stretching back just stop rolling for a minute and let the dough relax and then continue on and you’ll see that should make things a lot easier, oh and the other tip is while we don’t want a ton of flour worked into this we do want to make sure we have enough under the dough so it doesn’t stick onto the table once we have this rolled all the way out and as you can see I just like to sort of drag it across that sprinkle flour on the table so as to pick up just the right amount but anyway one way or another we’ll go ahead and roll that out nice and thin.

Please be aware when you pick this up to put it in the pan it’s always going to stretch out a little more so I will generally roll it out about an inch or so less than the size of my pan okay so my dough is looking good and at this point we can head to the stove to prep our pan which means getting it nice and hot over medium-high heat and we’ll also give that a fairly generous brushing of olive oil and you’ll probably notice some little wisps of smoke coming up.

As I do this that’s fine since it means it’s hot enough but as soon as we place our dough in, we will immediately turn our heat down to medium and I will tell you why in a moment and as soon as that dough hits the hot pan you’re going to notice lots of little bubbles forming which is good because not only does that mean our PizzaDilla crust is going to be nice and airy and light but also once we flip those over those bubbles are kind of brown and char and they’re gonna give this thing a very beautiful in highly enticing appearance so eventually this bubbled side is going to be the outside of our PizzaDilla.

That’s because after cooking this for about two minutes we are gonna go ahead and flip it over revealing what we’ll call the smooth side yeah smooth except for those giant bubbles but that’s fine because as we spread it over our pizza sauce which is the next step we’ll go ahead and press any of those down and as we do that not only will this smooth side become actually smooth it will also become covered with sauce and then what we’ll do once that’s been administered let’s go ahead and transfer on the toppings of our choice which for me is going to be some mozzarella cheese some sweet Italian sausage some mushrooms and some red onions.

When we make regular pizza we don’t want to overdo it with the toppings so please show a little bit of restraint otherwise their proportions are going to be all off and instead of a pizza deal you could accidentally end up with a pizzarito which actually doesn’t sound bad but that’s another video but any way having said that of course how much is up to you I mean you are after all the Pappa john of how much to put on but no matter how much you use we’ll probably want to leave about a half inch to an inch of dough around the outside around the outside around the outside so when we fold this it doesn’t all squish out and speaking of folding for best results the non-cheese ingredients should be placed just on one half oh and the reason we turned our heat down to medium is because it’s gonna take a few minutes to get these toppings on and we don’t want that crust underneath charring too much by the time all our fixings have been placed down but anyway once that’s been successfully chopped we’ll go ahead and take a spatula and we’ll make a crease by pressing gently into the dough exactly in the middle or as close as we can get at which point we’ll carefully fold this over and then we’ll evaluate.

Okay if it’s beautifully brown and as crispy as we want when you go ahead and serve it but if we want this to grill a little more which I do we’ll go ahead and brush that very lightly with olive oil all right not too much just a light coating and then we can go ahead and flip that over always by the way turning towards the same side otherwise we could have some molten pizza fillings falling out due to the physics of a flimsier fulcrum and while that side is getting a little browner we’ll go ahead and brush a little more olive oil on this side and we will simply continue grilling this flipping it from side to side as we see fit until it’s exactly as brown as we want and because our dough was so thin by the time it looks like this it’s going to be fully cooked through and that’s it.


We’ll go ahead and remove that from the pan and plate up and we will cut that in half using a pizza slicer and if you don’t have one just use a regular pizza wheel and then because I have to take pictures of this I went ahead and served a little salad alongside and since that was only lettuce in oil and vinegar I decided to grate over a little bit of Parmigiano-Reggiano which always makes it better or as a James Beard Award winner would say elevates it and that’s it after taking a few pictures I grabbed a half and dug in and I absolutely loved what I produced okay it really did have the taste and texture of a folded over slice of pizza which reminds me I could have made this look a lot more visually impressive by doubling the toppings but I really did want to stick with the same proportions that you get on a pizza and while it might not be that easy to see especially since I keep holding this out of the frame there really was plenty of that stuff to go around.


So, I’m officially designating this experiment of great success and not just because it was a very delicious thing to eat with this relatively fast and easy procedure allows you to do is make a single portion of what’s very very close to pizza in a pan on top of the stove in just a few minutes without ever having to turn on the oven and by the way if you do a search for PizzaDilla you don’t really see this all right what you see instead is an actual quesadilla made with flour tortillas which is then topped with sauce and cheese and whatever to make a pizza which I’m sure is lovely but that’s actually a quesadilla pizza and not a true pizza deal like this and of course if you’d like to argue about that I’m on Twitter but in the meantime let me just finish by saying I really do hope you give this a try soon so please follow the links below for the ingredient amounts a principle written recipe and much more info as usual and as always you.


  • 20 ounces prepared pizza dough
  • 8 ounces mozzarella cheese
  • 1 cup pizza sauce
  • 2 tablespoons olive oil
  • ½ cup cooked red onions, or to taste
  • ½ cup cooked mushrooms, or to taste
  • ½ cup cooked Italian sausage, or to taste


Step 1

Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface.

Step 2

Heat a pan over medium-high heat and brush with oil. Add 1 piece of dough and reduce heat to medium. Cook for 2 minutes and flip. Spread 1/4 of the sauce over the dough. Sprinkle 1/4 of the mozzarella cheese and some sausage, mushrooms, and red onion on top, leaving about 1/2 inch of dough around the outside. Press gently into the middle of the dough with a spatula to make a crease; fold in half.

Step 3

Brush crust with a little more olive oil and flip over. Repeat on the other side and continue cooking until both sides of the PizzaDilla are as browned and crisp as you like.

Step 4

Repeat with remaining pizza dough and toppings. Cut each PizzaDilla in half and serve.

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