Preheat griddle on low.

Add Italian sausage to the griddle and cook until done, breaking up pieces to small crumbles.

While sausage is cooking, add peppers and onions to the griddle and sauté just until tender. You can also cook the vegetables in some of the leftover sausage grease on the griddle for extra flavor.

When sausage and vegetables are almost done cooking, spread pepperoni slices on the griddle in an even layer. Heat the pepperoni to your liking, flipping halfway through cooking.

When all meats and veggies are cooked, remove them from the griddle.

Place the tortillas on a cutting board. Spread about 1/2 tablespoon of room temperature butter on one side of each flour tortilla. Sprinkle about 1/4 cup of grated parmesan cheese on each buttered tortilla. Season each with a sprinkle of Italian seasonings. Gently press the cheese and seasonings into the butter so they stick to the tortilla.

Flip each tortilla over on the cutting board so that the buttered parmesan side is facing down.

Add about 1/4 cup of marinara sauce to each tortilla in an even layer. Top with about 3/4 cup of shredded mozzarella, spread evenly on each tortilla.

Add about 1/4 of the cooked meats and vegetables to each tortilla. You can add the meat and vegetables to one half of the tortilla to make folding your quesadilla easier.

Carefully slide each prepared tortilla off the cutting board and on to the heated griddle surface. Allow the tortillas to cook open-faced on the griddle until cheese starts to melt, about 3-5 minutes. Then fold in half to form a quesadilla.

Continue to cook the pizza quesadillas until both sides are nicely golden brown and the cheese is fully melted. You may need to flip them over a few times so they cook evenly.

When pizza quesadillas are done, transfer them to a cutting board and allow to cool about 5-7 minutes before cutting into triangles. Serve with warm marinara for dipping.