Preheat the oven on the broiler setting.

Heat a 9″ cast iron pan over medium heat with the teaspoon of avocado oil. When the pan is hot, lay one tortilla on the bottom, and spoon 2 tablespoons or about half of the pizza/marinara sauce evenly over the bottom. Top with half of the grated mozzarella and the parmesan. Then evenly space half of the pepperonini/salami over the cheese, and place the second tortilla over the top.

Cook until the cheese is beginning to melt and barely ooze out the sides, about 4-5 minutes, before carefully flipping it. While the other side is crisping up, top the quesadilla with the remaining pizza/marinara sauce, mozzarella cheese, and pepperoni/salami. 

When the bottom is cooked, about 3-4 minutes, transfer the skillet to the oven and broil just until the top is melted.

Remove the skillet from the oven, and serve the pizzadilla immediately with the optional basil. You can repeat this for as many pizzadillas as you’d need. When I make more than one, I use 2 skillets to cook two at a time. You can also cook as many as you’ll need, then place them on a baking sheet and broil them all together until bubbly so you can serve everyone at once.

P.S. These are really awesome cut into wedges and dipped into my Easy Whole30 Blender Ranch Dressing.