Quick Cheese and Tomato Tortilla Pizzas

Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper.

Grate 4 ounces of mozzarella cheese block using the large holes of a box grater and set aside in a small bowl.

Wash and peel 2 medium carrots. Slice them lengthwise into thin sticks (batonnets) to serve as a side dish, and set aside.

Place 4 flour tortillas flat on the prepared baking sheets. Lightly brush both sides of each tortilla with 1/2 teaspoon of olive oil to help them crisp up in the oven.

Bake the bare tortillas in the preheated oven for 3 minutes until they begin to stiffen slightly but are not yet browned. Remove the baking sheets from the oven.

Spread 2 tablespoons of canned pizza sauce evenly over the top of each pre-baked tortilla, leaving a 1/2-inch border around the edges.

Evenly distribute the grated mozzarella cheese over the sauce on all 4 tortillas.

Sprinkle 1/8 teaspoon of dried oregano and a pinch of garlic powder over each tortilla. Season with a tiny pinch of salt and black pepper if desired.

Return the baking sheets to the oven and bake for 5 to 7 minutes, or until the cheese is melted, bubbling, and lightly golden-brown in spots, and the tortilla edges are crispy.

Allow the pizzas to cool for 2 minutes to let the cheese set. Slice each tortilla pizza into quarters and serve warm alongside the prepared carrot sticks.