Inside-out Pizza-dilla Margerita

• 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

1. Heat a small skillet over medium heat.
2. Add the tablespoon of EVOO to the skillet, once around the pan.
3. Add the garlic and red pepper flakes.
4. Cook the garlic for a minute, then add the tomatoes and season with oregano, salt, and pepper.
5. Simmer the tomatoes for 2 minutes, then remove from the heat.
6. Heat a medium skillet over medium heat.
7. Add a drizzle of EVOO and a flour tortilla.
8. Cover the tortilla with an even layer of sliced cheese.
9. Top it with one quarter of the tomatoes.
10. Scatter one quarter of the basil over the tomatoes.
11. Set a second tortilla in place on top.
12. Cook it for 2 minutes on side one, drizzle the top of the tortilla with a touch of EVOO, and flip the pizza-dilla.
13. Cook for 2 minutes more, or until golden and crisp on the flip side.
14. Remove, cut into 4 pieces, and serve.
15. Repeat this with the remaining ingredients to make 3 more pizza-dillas.

evoo, garlic, red pepper, tomatoes, pinches, salt, flour tortillas, mozzarella cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/inside-out-pizza-dilla-margerita-374589 (may not work)