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Dairy
Easy
30 Minutes
Diets 
When I first tasted this sauce, I knew I would have to share it and use it in a recipe. It lasts in the fridge for a long time, so we enjoyed dipping everything into it, even veggies! These tortillas are fun to assemble and even more fun to eat!
6 tortillas
mustard, vegetable or onion cream cheese, garlic confit, Tuscanini Marinara Sauce, or pesto, for topping
shredded muenster, mozzarella, cheddar, or pizza cheese, for topping
sliced olives, corn, sautéed onions, or chopped Tuscanini Sun-Dried Tomatoes, for topping (optional)
5 tablespooons Tuscanini Tomato Paste
3 tablespoons mayonnaise (I use low-fat)
2 tablespooons oil (I use Gefen Olive Oil)
1 tablespoon sugar (or 1/2 tablespoon honey)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1–1 and 1/2 teaspoons oregano
1/2 teaspoon salt, or to taste
1/2 teaspoon hot paprika, or to taste
black pepper, to taste
2–4 tablespoons water
Blend all ingredients. Start with two tablespoons water — if it’s too thick, add more. Taste and adjust seasoning, if desired.
Heat a Betty Crocker or waffle maker. Choose a spread and smear it on half of your tortilla. Sprinkle the cheese of your choice on top. Add toppings, if desired.
Carefully fold the tortilla in half and place it in the Betty Crocker or waffle maker. Bake until the tortilla is crispy brown and the cheese is melted. Dip into pizza sauce and enjoy.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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