First, get yourself a large frying pan (ideally non-stick) which will fit the tortillas (make sure it is an oven safe one).
Brush the pan with a little olive oil just to coat.
Place the first tortilla wrap in the pan and turn on the heat (medium)
While the tortilla is "crisping up" add a light layer of tomato sauce.
Add "dollops" of mascarpone cheese
Top with the red leicester cheese and about a ⅓ of the mozzarella cheese
Place the second tortilla on top.
Add more tomato sauce then add the toppings of your choice
Cover with the remaining mozzarella cheese and then sprinkle some dried mixed herbs on top (chilli flakes work a treat too!)
By this time the bottom layer should have had about 3 minutes (with a spatula lift the corner to see if it has started to crisp (you want a slight crispyness to it)).
Then place the pan in the oven or under a hot grill for a few minutes until the cheese on top has melted (and it looks like a delicious pizzadilla).
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/pepperoni-pizzadillas/