# Components:
→ 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
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
# Directions:
01 - Preheat the oven to 425°F or heat a skillet over medium-high heat.
02 - Place each tortilla on a baking sheet or oven-safe skillet.
03 - Combine tomato passata, olive oil, dried oregano, garlic powder, salt, and pepper in a small bowl.
04 - Spread a thin layer of the prepared sauce on each tortilla, leaving a small border around the edges.
05 - Sprinkle shredded mozzarella and optional grated parmesan evenly over the sauce.
06 - Top with a selection of pantry toppings as desired.
07 - Bake for 8 to 10 minutes until edges are golden and cheese is melted, or cook covered in a skillet for 3 to 4 minutes per side until cheese melts and base crisps.
08 - Remove from heat, allow to cool for 1 minute, then slice and serve immediately.
