# What You'll Need:
→ Base
01 - 2 large flour tortillas (8–10 inch)
→ 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 (choose any combination)
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
# Step-by-Step Guide:
01 - Preheat the oven to 425°F or heat a medium-high skillet on the stovetop.
02 - Arrange each tortilla on a baking sheet or skillet safe for oven use.
03 - Combine tomato passata, olive oil, oregano, garlic powder, salt, and pepper in a small bowl.
04 - Spread a thin, even layer of the sauce over each tortilla, leaving a small border around the edges.
05 - Evenly sprinkle shredded mozzarella and optional parmesan cheese atop the sauce.
06 - Distribute preferred pantry toppings over the cheese layer.
07 - Bake in the oven for 8–10 minutes until edges are golden and cheese has melted, or cook covered in the skillet for 3–4 minutes per side until crisp and melted.
08 - Remove from heat, let rest for one minute, slice, and serve immediately.
