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!

Serves 6

• 6 tortillas
• mustard, vegetable or onion cream cheese, garlic confit, marinara sauce, or pesto, for topping
• shredded muenster, mozzarella, cheddar, or pizza cheese, for topping
• sliced olives, corn, sautéed onions, or chopped sun-dried tomatoes, for topping (optional)

Pizza Sauce

• 5 Tbsp tomato paste
• 3 Tbsp mayonnaise (I use low-fat)
• 2 Tbsp oil (I use olive oil)
• 1 Tbsp sugar (or ½ Tbsp honey)
• 2 cloves garlic, crushed
• 1–1 1/2  tsp oregano
• 1/2  tsp salt, or to taste
• 1/2  tsp hot paprika, or to taste
• black pepper, to taste
• 2–4 Tbsp water

To prepare the sauce, blend all ingredients. Start with 2 Tbsp water — if it’s too thick, add more. Taste and adjust seasoning, if desired.

To assemble, 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.

Note: Pizza sauce can be made in advance and refrigerated until using.