Take a pizza Margerita, make it on a tortilla, then fold it like a quesadilla and you get a pizza-dilla!

　　

Ingredients

4 servings

　　1 tablespoon EVOO (extra-virgin olive oil), once around the pan, plus more for drizzling

　　2 garlic cloves, chopped

　　2 pinches red pepper flakes

　　1 15-ounce can diced fire-roasted tomatoes, drained

　　1/4 teaspoon, a couple of pinches, dried oregano

　　Salt and black pepper

　　8 8-inch flour tortillas

　　1-pound ball smoked mozzarella cheese, thinly sliced

　　1 cup fresh basil, about 20 leaves, torn or shredded

　　

Step 1

Heat a small skillet over medium heat. Add the tablespoon of EVOO to the skillet, once around the pan. Add the garlic and red pepper flakes. Cook the garlic for a minute, then add the tomatoes and season with oregano, salt, and pepper. Simmer the tomatoes for 2 minutes, then remove from the heat.

　　

Step 2

Heat a medium skillet over medium heat. Add a drizzle of EVOO and a flour tortilla. Cover the tortilla with an even layer of sliced cheese. Top it with one quarter of the tomatoes. Scatter one quarter of the basil over the tomatoes. Set a second tortilla in place on top. Cook it for 2 minutes on side one, drizzle the top of the tortilla with a touch of EVOO, and flip the pizza-dilla. Cook for 2 minutes more, or until golden and crisp on the flip side. Remove, cut into 4 pieces, and serve. Repeat this with the remaining ingredients to make 3 more pizza-dillas.

　　Rachael Ray Express Lane Meals