1. Preheat a large skillet over medium heat. While it warms up, lay one tortilla flat on a clean surface.
2. Spread about 2 tablespoons of pizza sauce evenly over half of the tortilla, leaving a small border around the edge.
3. Sprinkle a generous handful (about 1/4 cup) of shredded mozzarella and cheddar cheese over the sauce. The cheese is the glue that holds everything together, so don’t be shy!
4. Arrange about 10-12 slices of pepperoni evenly on top of the cheese. Add optional veggies if using.
5. Fold the tortilla in half, pressing gently to seal the edges.
6. Lightly brush the skillet with olive oil or butter to prevent sticking and add crispiness.
7. Place the folded quesadilla in the hot skillet. Cook for about 3-4 minutes on one side until golden brown and crispy, then carefully flip it over using a spatula.
8. Cook the other side for an additional 3-4 minutes until the cheese is fully melted and the tortilla is crispy on both sides.
9. Remove from skillet and let rest for a minute before cutting into wedges. This helps the cheese set slightly, making it easier to eat.
10. Repeat the process with remaining tortillas and ingredients.

One of my favorite tips, learned from Mama Lou herself, is to keep the heat moderate. Too high, and the tortilla burns before the cheese melts; too low, and you lose that perfect golden crunch. Patience is key, just like when Mama Lou taught me to let dough rise slowly for the best texture. The same love and attention apply here.