Inside Out Pizza-dilla

Last night I tried a new recipe from my new Rachael Ray cookbook. I couldn't follow it exactly because our grocery store didn't have the right ingredients, but I'll post the original recipe along with my "modifications." Dusty & I aren't tomato people so I think next time, I will puree the tomatoes first so they aren't chunky.

Rachael Ray's Inside Out Pizza-dilla Margerita

1 T EVOO (extra-virgin olive oil), once around the pan plus more for drizzling
2 garlic cloves, chopped
2 pinches red pepper flakes
1 15 oz. can diced fire-roasted tomatoes, drained (I used stewed diced tomatoes due to grocer store - ugg!)
1/4 t dried oregano (I used more like 1/2 t, I like oregano!)
(I also used about 1/4 t of Italian seasoning)
(I also added pepperoni)
salt & black pepper
8 8" flour tortillas
1 pound ball smoked mozzarella cheese, thinly sliced (I used shredded mozzarella cheese)
1 cup fresh basil, about 20 leaves, torn or shredded (didn't use since our grocery stores didn't have this)

Heat a skillet over medium heat. Add the T 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, pepper, & (Italian seasoning). Simmer the tomatoes for 2 minutes,(I mashed the tomatoes up with my spatula so they weren't so chunky) then remove from 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 cheese. Top it with one quarter of the tomatoes. I also put a layer of pepperonis. Scatter one quarter of the basil over that. Set a second tortilla, drizzle with a touch of EVOO, and flip the pizza-dilla. Cook for 2 minutes more, or until golden brown and crisp on the flip side. Remove, cut into 4 pieces and serve. Repeat this for 3 more pizza-dillas.