# Components:
→ Base
01 - 2 large flour tortillas (8-inch to 10-inch diameter)
→ 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 black pepper to taste
→ Cheese
07 - 3/4 cup shredded mozzarella cheese (approximately 2.7 ounces)
08 - 1/4 cup grated parmesan cheese (optional, approximately 0.9 ounces)
→ Pantry Toppings
09 - 1/4 cup canned sliced black olives, drained (about 1 ounce)
10 - 1/4 cup jarred roasted red peppers, sliced (about 1 ounce)
11 - 1/4 cup artichoke hearts, drained and chopped (about 1 ounce)
12 - 2 tablespoons chopped sun-dried tomatoes
13 - 1/4 cup canned corn, drained (about 1.2 ounces)
14 - 1/4 cup canned mushrooms, drained and sliced (about 1.2 ounces)
# Directions:
01 - Preheat the oven to 425°F or set a skillet over medium-high heat.
02 - Place each tortilla on a baking sheet or in an oven-safe skillet.
03 - In a small bowl, combine tomato passata, olive oil, dried oregano, garlic powder, salt, and pepper.
04 - Spread a thin, even layer of sauce over each tortilla, leaving a small border around the edges.
05 - Sprinkle shredded mozzarella and grated parmesan cheese evenly over the sauced tortillas.
06 - Distribute your selection of pantry toppings evenly on top of the cheese layer.
07 - Bake in the oven for 8 to 10 minutes until edges are golden and cheese is melted, or cook covered in skillet for 3 to 4 minutes on each side until crisp and cheese is melted.
08 - Remove from heat, allow to cool for one minute, then slice and serve immediately.
