1. Adjust oven rack 6 to 8 inches below the broiler and preheat broiler to high. Heat oil in a cast iron skillet over high heat until shimmering, then reduce heat to low and wipe out excess oil with paper towel.

2. Place one tortilla in skillet, rough side down. Spread half of the sauce evenly over tortilla all the way to the edges. Add half of the mozzarella evenly across the surface.

3. Top with second tortilla. Cook on low, swirling pan occasionally, until bottom is golden and crisp, about 3 minutes.

4. Carefully flip the pizzadilla using a large spatula. Spread remaining sauce evenly, top with remaining mozzarella, and half of the Cabot Parmesan cheese (or Tillamook brand). Scatter torn basil leaves and toppings if using.

5. Place skillet under the broiler and cook for 2 to 4 minutes until cheese is melted and browned in spots. Watch closely to avoid burning.

6. Remove from oven and sprinkle with remaining Cabot Parmesan cheese (or Tillamook brand). Loosen edges with metal spatula. If crisper bottom is desired, return skillet to stovetop on medium and cook 1–2 minutes more, swirling occasionally.

7. Slide onto a cutting board, slice into wedges, and serve hot.