# 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 with olive oil, dried oregano, garlic powder, salt, and pepper in a small bowl.
04 - Spread a thin layer of sauce evenly over each tortilla, leaving a small border along the edges.
05 - Sprinkle shredded mozzarella and grated parmesan cheese uniformly over the sauce.
06 - Distribute selected pantry toppings evenly atop the cheese layer.
07 - Bake in the oven for 8–10 minutes until edges are golden and cheese is melted, or cook in the skillet covered for 3–4 minutes per side until crisp and cheese is melted.
08 - Remove from heat, let rest for one minute, then slice and serve immediately.
