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Inside-out Pizza-dilla Margerita


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

  • 2 garlic cloves, chopped

  • 2 pinches red pepper flakes

  • 1 can diced fire-roasted tomatoes (15 ounces), drained

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

  • Salt and black pepper

  • 8 flour tortillas (8 inch each)

  • 1 pound ball smoked mozzarella cheese, thinly sliced

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


Heat a small skillet over medium heat. Add the tablesppon 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, the remove from the heat. Heat a medium skillet over medium heat. Add a drizzle of EVOO and a flour tortilla. Cover the torilla 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.