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Pizza Meets Quesadillas in This Lunch That Takes Just 15 Minutes to Make

You don’t have to choose between pizza and quesadillas, this easy tortizza lunch incorporates the best of both.

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Workday lunches don’t have to be dull – but they do have to be fast. Most of us turn to sandwiches or salads to fill the lunchtime meal slot, but here is an uber creative recipe: a tomatillo pizza that is made over a quesadilla-style base, otherwise known as “pizza-dillas.”

Pizza meets quesadilla

You might be wondering, how can these two iconic dishes, pizza and quesadillas, actually be combined in one dish? Well, it’s actually quite simple. In our recipe, we sandwich two corn tortillas with provolone cheese to form a sturdy quesadilla-style crust. Then, we top it with salsa, sliced tomatillos and Monterey Jack cheese for a pizza topping and then bake. It just takes a few moments to assemble and bake (under 15 minutes from beginning to end) for a satisfying tomatillo pizza-meets-quesadilla lunch.

This recipe uses corn tortillas, so it’s inherently gluten-free. If you are avoiding grains, you can try subbing in a grain-free tortilla such as cassava tortillas. Keep in mind that most packaged cassava tortillas are thin and delicate. So, if you’re using them here, lighten up on the cheese and toppings so it will hold together. If you’d like to make this recipe dairy-free, you can also opt for a plant-based nut cheese, just ensure you select a variety that melts well.

Customize it

In our pizza topping we use tomatillos, a key ingredient in Latin American cooking, which works perfectly in this pizza-quesadilla hybrid. But if you can’t find tomatillos, you can use sliced cherry tomatoes instead. You can also add any vegetables you have on hand such as sliced mushrooms, green peppers or onions. We use a touch of oregano for flavor in the pizza topping, but a sprinkle of chipotle or ancho chile can be added for a kick of heat and added flavor.

These tomatillo pizza-style quesadillas are so quick to make, you’re going to want to skip the lunchtime salad or sandwich tomorrow and make these instead.

Tomatillo Tortizzas

15 min


  • 4 tomatillos, husked, rinsed and sliced
  • ½ tsp extra-virgin olive oil
  • ½ tsp dried oregano
  • sea salt and ground black pepper, optional
  • 8 slices provolone cheese
  • 16 5-inch corn tortillas
  • ½ cup prepared salsa
  • 1 cup Monterey Jack cheese


  1. Preheat oven to 425°F. Lightly grease two baking sheets and arrange oven racks in top and bottom thirds of oven.
  2. In a medium bowl, toss together tomatillos, oil and oregano. Season with salt and pepper (if using). Set aside.
  3. Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices, dividing among both baking sheets. Top each tortilla “crust” with 1 tbsp salsa. Drain or shake excess liquid from tomatillo slices and arrange slices on top of pizzas. Sprinkle pizzas with Jack cheese.
  4. Bake 6 to 8 minutes, rotating trays halfway if needed, until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.