Pizzadillas

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pizzadillas to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pizzadillas, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 Mission® Sundried Tomato
• Basil Wraps
• 3/4 cup marinara sauce, prepared
• 2 cups shredded mozzarella
• cheese
• 1 cup pepperoni, thinly sliced
• rounds
• Evenly spread 3 tablespoons of marinara on each wrap.
• Sprinkle 1/2 cup of mozzarella evenly over marinara sauce on each
• wrap.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Layer 1/4 cup (approximately 18 slices) of sliced pepperoni over the shredded cheese on each wrap

Step 2: Technique & Execution

Fold each wrap in half forming a half moon

Step 3: Technique & Execution

Heat a 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray

Step 4: Technique & Execution

Place two pizzadillas in the skillet, at a time, and cook for 3 minutes on each side until crisp and golden brown

Step 5: Technique & Execution

Remove and reserve hot

Step 6: Technique & Execution

Repeat for the other two pizzadillas