Yield: 3 servings.
6 (8-inch) flour tortillas
½ cup marinara sauce, plus more for serving
6 ounces fresh mozzarella cheese, cut into pieces
8 ounces mushrooms, sliced and cooked
3 ounces Gruyère cheese, shredded
8 fresh basil leaves, chopped
½ teaspoon fennel seed
Place a tortilla in a large nonstick pan over medium heat. Spoon a thin layer of sauce onto tortilla, spreading it evenly to the edges. Place 2 ounces mozzarella over sauce, followed by a third of the mushrooms. Top mushrooms with a third each of the Gruyère, basil, and fennel seed.
On a cutting board, spread 2 ounces of sauce onto a second tortilla. Place tortilla, sauce side down, on top of pizza in the skillet and use a wide spatula to carefully flip over pizza quesadilla. Cook for about 2 to 3 minutes, until cheese is melted and bottom tortilla is crispy.
Remove quesadilla from the pan and cut into 4 slices. Repeat process for a second and third quesadilla.
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