Categories: Main Dish, Rachael Ray, Vegetarian

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 2 pinches red pepper flakes (or to taste)
• 1 (15 ounce) can tomatoes, fire roasted, diced and drained
• 1/4 teaspoon dried oregano
• 1 pinch salt
• 1 pinch black pepper
• 8 flour tortillas (8 inch)
• 1 lb smoked mozzarella cheese, ball, thinly sliced
• 1 cup fresh basil, shredded

Directions

1. Heat a skillet over medium heat; add olive oil to the skillet.

2. Add in the garlic and red pepper flakes; cook for 1 minute, then add in the tomatoes.

3. Season with oregano, salt, and pepper; simmer the tomatoes for 2 minutes, then remove from heat.

4. Heat another skillet over medium heat; add a drizzle of olive oil and a flour tortilla.

5. Cover the tortilla with an even layer of sliced cheese; top with ¼ of the tomatoes. Scatter ¼ of the basil over the tomatoes.

6. Set a second tortilla in place on top; cook for 2 minutes on side one, drizzle the top of the tortilla with a touch of olive oil and carefully flip the pizza-dilla.

7. Cook for 2 minutes more, or until golden and crisp on the flip side.

8. Remove, cut into 4 pieces, and serve.

9. Repeat this with the remaining ingredients to make 3 more pizza-dillas.

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