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Pepperoni Pizza Quesadillas with Hidden Carrot Puree
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 8 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 1 cup pepperoni slices, chopped
  • 1/2 cup pizza sauce
  • 3/4 cup carrot puree
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning

Instructions
 

  • Stir the carrot puree into the pizza sauce until fully blended.
  • Lay out four tortillas on a clean surface and spread the sauce mixture evenly over each one.
  • Sprinkle the mozzarella cheese and chopped pepperoni over the sauce, then add a light dusting of Italian seasoning.
  • Top each with a second tortilla and press down gently so the fillings stay in place.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Cook one quesadilla at a time for 2 to 3 minutes per side until the tortillas turn golden and the cheese melts.
  • Repeat with the remaining quesadillas, adding the second tablespoon of oil as needed.
  • Slice each quesadilla into wedges before serving.

Notes

Press the quesadillas firmly with a spatula while they cook to help the layers stick together. Leftovers reheat best in a dry skillet over low heat to restore crispness without making the tortilla soggy. If the carrot puree is very thick, thin it slightly with a teaspoon of water before mixing it into the sauce so it spreads evenly.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Mixing Bowl, Spatula