# Ingredient List:
→ Base
01 - 2 large flour tortillas, 8 to 10 inches diameter
→ Sauce
02 - ½ cup tomato passata or canned tomato sauce
03 - 1 tablespoon olive oil
04 - ½ teaspoon dried oregano
05 - ¼ teaspoon garlic powder
06 - Salt and pepper, to taste
→ Cheese
07 - ¾ cup shredded mozzarella cheese
08 - ¼ cup grated Parmesan cheese (optional)
→ Pantry Toppings (choose any combination)
09 - ¼ cup canned sliced black olives, drained
10 - ¼ cup jarred roasted red peppers, sliced
11 - ¼ cup artichoke hearts, drained and chopped
12 - 2 tablespoons sun-dried tomatoes, chopped
13 - ¼ cup canned corn, drained
14 - ¼ cup canned mushrooms, drained and sliced
# Steps:
01 - Set the oven to 425°F or heat a skillet over medium-high flame.
02 - Place each tortilla on a baking sheet or oven-safe skillet.
03 - Combine tomato passata, olive oil, oregano, garlic powder, salt, and pepper in a small bowl and mix well.
04 - Spread a thin layer of sauce over each tortilla, leaving a small margin at the edges.
05 - Distribute shredded mozzarella and Parmesan cheese evenly over the sauce.
06 - Top with your preferred combination of pantry ingredients.
07 - Bake in the oven for 8 to 10 minutes until edges turn golden and cheese melts. Alternatively, cook covered in the skillet for 3 to 4 minutes per side until cheese melts and the base crisps.
08 - Remove from heat, allow to rest for one minute, then slice and enjoy promptly.
