Place a large skillet or griddle over medium-low heat then allow skillet to come to temperature. Apply a light coat of cooking spray or brush a very light amount of butter onto the bottom of the pan.

Place tortilla into the skillet then immediately add ½ cup of shredded cheese to cover one half of the tortilla. Add topping ingredients in an even layer over cheese then sprinkle with oregano.

Fold uncovered half of tortilla over the side with fillings then press down on the pizzadilla using a spatula to force cheese and toppings into contact with heat to seal top and bottom together with the filling.

Cook on the first side for about 2–3 minutes (depending on temperature) until golden brown and crispy. Flip pizzadilla then cook for 2–3 minutes until golden brown and crispy on the opposite side. If the tortilla becomes too brown before the cheese melts, lower the temperature. The objective is for the cheese to be completely melted and gooey at the same time the tortilla becomes golden and crispy. Generally, if you have the patience for it, lower heat is better.

Transfer pizzadilla to a cutting board then cut into wedges. Pour pizza sauce into a microwave-safe bowl and heat for 1 minute or until nice and hot. Serve pizza sauce on the side for dipping.