Preheat a large nonstick skillet over medium heat for 1–2 minutes.

If using onions/bell peppers, add 1 tbsp olive oil to the skillet and sauté the diced veggies for 3–4 minutes until softened. Remove and set aside.

Wipe the skillet clean, then add the remaining 1 tbsp oil or butter and lower heat to medium-low.

Place one tortilla flat in the skillet. Sprinkle 1/3 cup shredded mozzarella over one half of the tortilla.

Add 6–8 pepperoni slices on top of the cheese, then the cooked veggies (if using) and a tablespoon of pizza sauce. Sprinkle a pinch of Italian seasoning and Parmesan.

Fold the empty half of the tortilla over the filled half to create a half-moon. Press gently with a spatula.

Cook 2–3 minutes per side (total 4–6 minutes), until the tortilla is golden and crispy and the cheese is melted. Reduce heat slightly if the tortilla browns too fast before the cheese melts.

Transfer to a cutting board and let rest 1 minute, then slice into wedges with a pizza cutter. Serve with extra warm pizza sauce for dipping and a sprinkle of fresh basil or oregano.