Start by heating about half a teaspoon of olive oil or butter in a non-stick skillet over medium heat. While the skillet heats up, lay one tortilla flat on a clean surface. Spread a thin layer of marinara or pizza sauce evenly over half the tortilla. Be careful not to use too much sauce, as it could make the pizzadilla soggy.

Next, sprinkle a generous layer of shredded mozzarella cheese over the sauce. Top with about ten pepperoni slices and any other toppings you are using, such as olives or mushrooms. Fold the tortilla in half, pressing down gently to seal it.

Place the folded tortilla in the hot skillet. Cook for about 2–3 minutes on the first side until golden brown and crispy. Carefully flip the pizzadilla with your spatula and cook the second side for another 2–3 minutes until the cheese has completely melted and the tortilla is crispy.

Remove the pizzadilla from the skillet and let it cool for one minute before slicing into wedges. Repeat with the remaining tortillas and fillings until all pizzadillas are cooked. Serve warm with additional marinara sauce on the side for dipping if desired.