This is a pretty good approximation of a thin-crust pizza. All ingredients are from Costco except the salami. I usually fix six: Kyle eats four and I eat two. Well, really, he eats 2 and 4 halves, while I have 4 halves. We eat them as I cook them.
Have two plates and prepare two quesadilla shells at a time. Spread tomato paste over them as thin as possible with the back of a spoon. Sprinkle on Italian seasoning and black pepper.
Head the frying pan to a little below medium. Add a tiny bit of butter, spread out the butter as it melts. Keep heat adjusted so butter does not smoke.
Grate pecorino romano and cheddar (three swipes of the grater each) onto a cutting board, then dump the cutting board on one of the shells and spread it out. Add salami and other toppings.
Put one quesadilla shell at a time in the frying pan. Do not fold it over like a quesadilla; keep it round like a pizza. Move it around to spread the butter over the bottom. Cover.
Once a plate is clear start preparing another shell. On average I can prepare one full shell in the time it takes for a shell to cook.
It takes about 3 minutes for the cheese to melt and the quesadilla shell to start to brown. Remove pizzadilla to another plate, add butter to the pan if needed, and quickly add another prepared shell to the pan and cover again.
Cut up pizzadilla into quarters on plate with metal spatula. Eat.