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Pizzadilla (Grilled Pizza Sandwich)

Rated as 5 out of 5 Stars

"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."
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35 m servings 703
Original recipe yields 4 servings (4 pizzadillas)


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  1. Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface.
  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.
  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.
  4. 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: 703 calories; 27.7 78.3 32.6 51 2022 Full nutrition

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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 a...