Another Mediterranean inspired quesadilla.
The fillings of this quesadilla were inspired by the honeymoon pizza recipe, which was inspired by the best pizza Kristin and I ever had while on our honeymoon.
Essentially, it takes the pizza toppings and shoves them between two quesadillas — hence the name the honeymoon pizza quesadilla. It’s filled with baby arugula seasoned with fresh lemon and balsamic, shredded prosciutto, diced shallots and sun-dried tomatoes, garlic, and a whole lotta mozzarella and freshly grated parmesan. It makes me think about what other pizza toppings you can turn into a quesadilla….
Time You Need
- ~10 min prep
- ~15-20 minutes cooking
- Yields: 3 whole quesadillas
What You Need
- 6 whole wheat or white tortillas
- 3 cups of baby arugula, chopped
- 3 tsp minced garlic
- 3 tsp olive oil
- ~1 cup of fresh mozzarella, diced (or swap in mozzarella pearls)
- ~1 cup of freshly shredded parmesan
- 1 cup sun-dried tomatoes, chopped
- 6 slices of shredded prosciutto
- ~2 shallots, diced
- Freshly ground black pepper and salt to taste
- 1 ½ tsp Balsamic vinegar
- 1 ½ tsp Freshly squeezed lemon juice
What You Do
- Preheat oven to 425.
- Start with one quesadilla and repeat the steps for the rest.
- Take one tortilla and coat one side with a teaspoon of olive oil and one teaspoon of minced garlic.
- Then add 1/3 cup of shredded parmesan and about a 1/3 of the diced mozzarella evenly over the tortilla.
- Evenly distribute a small handful of diced shallots, prosciutto, and sun-dried tomatoes.
- Next, top with 1 cup of chopped arugula, and season with salt, pepper, 1 tsp of lemon juice and 1 tsp of balsamic.
- Place the second tortilla over the fillings and place it on a greased baking sheet.
- Repeat the steps for the other two quesadillas.
- Place in oven and bake for about 10-15 minutes, until golden brown. Turn halfway through to get a crispy tortilla on both sides.
- Enjoy!