You may also like
Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 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
Method
- 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.
- 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.
