- Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface.
- Heat a pan over medium-high heat and brush with oil. Add 1 piece of dough and reduce heat to medium. Cook for 2 minutes and flip. Spread 1/4 of the sauce over the dough. Sprinkle 1/4 of the mozzarella cheese and some sausage, mushrooms, and red onion on top, leaving about 1/2 inch of dough around the outside. Press gently into the middle of the dough with a spatula to make a crease; fold in half.
- Brush crust with a little more olive oil and flip over. Repeat on the other side and continue cooking until both sides of the pizzadilla are as browned and crisp as you like.
- Repeat with remaining pizza dough and toppings. Cut each pizzadilla in half and serve.
Chef’s Notes:I used 1 batch of Wolfgang Puck’s Famous California Pizza Dough.When you pick up the dough to put into the pan, it’s always gonna stretch a bit more, so I generally roll it out about 1 inch or so less than the size of my pan.You can use any additional pizza toppings you like. Just make sure toppings are fully cooked before adding to the pizzadilla.
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