Pizzadilla (Grilled Pizza Sandwich)

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I was watching TV the other day, and I saw a commercial for something called a Papadilla. What follows is my attempt to make one of these things. What 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. Serve your pizzadilla with a side salad topped with Parmigiano-Reggiano cheese.

By Chef John

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 pizzadillas
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

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

Chef's Notes:

I used 1 batch of Wolfgang Puck's Famous California Pizza Dough.

When you pick up the dough to put into the pan, it's always gonna stretch a bit more, so I generally roll it out about 1 inch or so less than the size of my pan.

You can use any additional pizza toppings you like. Just make sure toppings are fully cooked before adding to the pizzadilla.

Nutrition Facts

Per Serving:
704 calories; protein 32.6g; carbohydrates 78.3g; fat 27.7g; cholesterol 50.5mg; sodium 2022.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Kathy
Rating: 5 stars
02/24/2020
Yum. Absolutely delicious and so easy. I followed the directions in the recipe and our pizzadillas came out perfect. I made up my sauce and dough the day ahead (and zip locked each 1/4 recipe and refrigerated it), then let it come to room temperature before we started cooking our pizzadillas. I set up sauce (Chef John's recipe with San Marzano tomatoes and fresh and dried oregano), mushrooms, sausage, onions, peppers, olives (green and black) and pepperoni so everyone could top their own -- with the recommendation NOT TO OVERDO. It was a hit and a lot of fun. One guest did overdo, though -- he just couldn't pass up all the various toppings, which probably would have been okay if he had gone *very light* with each, but probably needless to say, he didn't and it was a little bit of a mess when he tried to fold it -- and messed up the pan for the next person (it was an easy clean). I didn't think to snap any photos, but will next time -- soon! Read More
Helpful
(6)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kathy
Rating: 5 stars
02/24/2020
Yum. Absolutely delicious and so easy. I followed the directions in the recipe and our pizzadillas came out perfect. I made up my sauce and dough the day ahead (and zip locked each 1/4 recipe and refrigerated it), then let it come to room temperature before we started cooking our pizzadillas. I set up sauce (Chef John's recipe with San Marzano tomatoes and fresh and dried oregano), mushrooms, sausage, onions, peppers, olives (green and black) and pepperoni so everyone could top their own -- with the recommendation NOT TO OVERDO. It was a hit and a lot of fun. One guest did overdo, though -- he just couldn't pass up all the various toppings, which probably would have been okay if he had gone *very light* with each, but probably needless to say, he didn't and it was a little bit of a mess when he tried to fold it -- and messed up the pan for the next person (it was an easy clean). I didn't think to snap any photos, but will next time -- soon! Read More
Helpful
(6)
MJ Shumaker
Rating: 5 stars
07/22/2020
I never made this, but it reminds me of something my family likes to do. We call it tortilla pizza. We put pizza sauce, cheese, and pepperoni on a tortilla, and fold it in half. Then, we cook it in a pan over the stove top. It's so much fun. You can even have a build your own tortilla pizza party with any toppings you could imagine. Read More
JChester
Rating: 5 stars
06/26/2020
Thanks for the basics, Chef John! Good to have in the arsenal! Now I just have to figure out the fillings for our favorite... the "Philly Cheesesteak Papadilla"! But... I wonder if it's worth it, if they're only 6 bucks each & they'll bring 'em to ya, on nights when I REALLY don't want to cook. Read More
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Ely&Nino
Rating: 5 stars
05/19/2020
Wonderful and delicious! So easy to make when you don’t have an oven. Pizza should always be possible and with just a few basic ingredients and a hot pan, it is indeed possible! Fantastic! Read More
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