Pizza Dilla Recipe

Make quick dough

In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Add 3 tablespoons warm water and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Form into a ball, lightly oil the bowl, place dough back in, cover and let rest 20 minutes at room temperature.

Roll thin

After resting, divide dough into 2 equal pieces for two pizza-dillas (or keep whole for one large). On a floured surface roll each piece into a roughly 8–9 inch thin circle about 1/8 inch thick. Keep dusting with the reserved 2 tablespoons flour to prevent sticking.

Assemble

Preheat oven to 450°F (232°C). If you have a baking stone, place it in the oven to preheat; otherwise use a rimmed baking sheet turned upside down. Spread about 1/4 cup marinara sauce evenly over half of each rolled dough circle, leaving a 1/2 inch margin at the edge. Sprinkle about 3/4 cup shredded mozzarella over the sauce, distribute 12 slices of pepperoni per pizza-dilla in a single layer, then sprinkle a light pinch of 1/2 tsp red pepper flakes and 1/2 tsp dried oregano over the filling. Fold the uncovered half of the dough over the filled half to form a semicircle and press the edges together, sealing by crimping with a fork or rolling the edge.

Brush and bake

Place assembled pizza-dillas on a sheet of parchment (or the preheated baking surface). In a small bowl melt 2 tablespoons butter and stir in 1 teaspoon minced garlic; brush the top of each pizza-dilla with the garlic butter. Use a sharp knife to cut two small vents in each. Bake in the preheated oven for 10–12 minutes, rotating halfway, until golden brown and cheese is melted inside. If using a skillet method: heat a nonstick skillet over medium heat, cook each pizza-dilla 3–4 minutes per side until golden, then transfer to oven for 3–4 minutes to finish melting.

Remove pizza-dillas from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley over the tops. Slice each into 3 wedges. Serve immediately with 1/4 cup blue cheese dressing per person on the side for dipping (total 1/2 cup for two servings).