Crispy tortilla base layered with tomato, cheese, and customizable pantry toppings for a quick meal.
# What You Need:
→ Base
01 - 2 large flour tortillas (8–10 inches)
→ Sauce
02 - 1/2 cup tomato passata or canned tomato sauce
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon dried oregano
05 - 1/4 teaspoon garlic powder
06 - Salt and pepper, to taste
→ Cheese
07 - 3/4 cup shredded mozzarella cheese
08 - 1/4 cup grated parmesan cheese (optional)
→ Pantry Toppings (optional)
09 - 1/4 cup canned sliced black olives, drained
10 - 1/4 cup jarred roasted red peppers, sliced
11 - 1/4 cup artichoke hearts, drained and chopped
12 - 2 tablespoons sun-dried tomatoes, chopped
13 - 1/4 cup canned corn, drained
14 - 1/4 cup canned mushrooms, drained and sliced
# How-To:
01 - Set the oven to 425°F or heat a skillet over medium-high flame.
02 - Arrange each tortilla on a baking sheet or in the oven-safe skillet.
03 - Whisk tomato passata with olive oil, oregano, garlic powder, salt, and pepper until evenly blended.
04 - Spread a thin, even layer of sauce over each tortilla, leaving a small border uncovered.
05 - Evenly distribute shredded mozzarella and optional parmesan over the sauced tortillas.
06 - Scatter desired pantry toppings evenly atop the cheese layer.
07 - Bake for 8 to 10 minutes until edges are golden and cheese melts; alternatively, cook covered in skillet for 3 to 4 minutes per side until crisp and cheese is melted.
08 - Remove from heat, let cool for one minute, slice, and serve immediately.
