Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes so it’s hot when the quesadilla goes in.

Prep your fillings: Warm the cooked sausage if cold. Pat mushrooms dry to reduce moisture. Keep ingredients small and even so they heat quickly and evenly.

Build the base: Lay one tortilla on a clean surface. Spread a thin layer of pizza sauce over half the tortilla, leaving a small border so it doesn’t leak.

Add cheese first: Sprinkle a generous layer of shredded mozzarella over the sauced half. Cheese helps “glue” everything together.

Layer the toppings: Add pepperoni, crumbled sausage, bell pepper, red onion, olives, and mushrooms. Don’t overstuff; a single, even layer is ideal.

Season smartly: Dust with Italian seasoning, a pinch of garlic powder, and red pepper flakes if you like heat. Top with a little more mozzarella and a teaspoon of Parmesan.

Fold and brush: Fold the tortilla in half to create a half-moon. Lightly brush the outside with olive oil or spritz with cooking spray on both sides for crispness.

Air fry (first side): Place the folded quesadilla in the air fryer basket. Cook at 375°F (190°C) for 3–4 minutes, until lightly golden.

Flip and finish: Carefully flip with tongs. Cook another 2–4 minutes until the tortilla is crisp and the cheese is fully melted. Time varies by air fryer; watch the color.

Rest before slicing: Let it sit for 1–2 minutes. This helps the cheese set and prevents fillings from sliding out.

Slice and serve: Cut into wedges. Sprinkle a touch of Parmesan or extra oregano on top. Serve with warm pizza sauce or marinara for dipping.