Crisping the tortillas before topping them is key to combat sogginess, so be sure to get them toasty before assembling. The pizza quesadillas are pretty perfect as is, but if you have them around feel free to throw on your favorite pizza toppings like olives, thinly sliced red onion, or a bit of crushed red pepper. Cook, relax and enjoy!

What you’ll need:
12 oz broccoli
1 clove garlic
fresh oregano
1 can baby roma tomatoes
2 burrito-size flour tortillas
4 oz fresh mozzarella
1 oz pepperoni
1 oz Parmesan
olive oil
coarse salt
freshly ground black pepper

Equipment:
2 rimmed baking sheets
medium saucepan

Recipe steps:

1. Roast broccoli
   Preheat oven to 450°F. Cut broccoli through the stems into long spears. Toss with 2 tablespoons oil on a rimmed baking sheet and season with salt and pepper. Roast until tender and golden brown, 15 minutes.

2. Make sauce
   Peel and finely chop garlic. Pick oregano leaves from stems. Heat 1 tablespoon oil in a medium saucepan over medium high. Add garlic and half of oregano and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and break up with a wooden spoon or spatula. Simmer until slightly reduced, about 5 minutes; season with salt and pepper.

3. Toast tortillas
   Meanwhile, toast tortillas in oven on a rimmed baking sheet, flipping once, until golden and crisp, about 3 minutes per side.

4. Build pizzas
   Thinly slice mozzarella. Spread a quarter of sauce on 1 tortilla and top with half of mozzarella. Top with second tortilla, another quarter of sauce, remaining mozzarella, and oregano leaves. Scatter pepperoni over top.

5. Bake pizzas
   Grate ½ the Parmesan (reserve rest for another use) and sprinkle over pizza. Return pizza to oven and bake until cheese is melted, about 5 minutes. Heat broiler and broil until cheese is bubbly and brown in spots, about 1 minute.

6. Serve
   Cut pizza quesadilla into wedges and serve with broccoli and remaining sauce. Enjoy!

See what else is cooking this week!