• In a mixing bowl, add the all-purpose flour, baking powder and salt, mix briefly.

• To the bowl, add 5 tbsp canola oil and 120 ml hot water.

• Mix slowly for 2 minutes until you achieve a sticky consistency and the dough is smooth with no lumps. Make sure you don’t over mix or else the dough will become tough.

• Scatter flour on a silicone mat. Shape the dough to a round shape and divide it into 4 partitions and cover it with parchment paper or a kitchen towel and set aside to rest for 15 mins.

• After letting the dough rest, apply another thin layer of flour on the silicone mat and your rolling pin so the dough won’t stick on them. 

• Flatten the dough with a rolling pin until it’s thin and it’s almost translucent.

• Heat a non-stick pan on medium heat, put a little bit of oil in it. 

• Slightly fry the tortilla for about 2 minutes, or until you see bubbles form on the surface. Then flip it to cook on the other side.

• Once cooked, remove from heat and set aside to cool.

You can replace the homemade tortilla with store-bought ones to save time, but I think this homemade tortilla makes the dish more delicious! It’s softer and tastier than the store-bought ones.

• In a separate mixing bowl put the ingredients for the white garlic sauce: Greek yoghurt, mayonnaise, chopped garlic, lemon juice, cumin powder, mix to combine well. 

• Add a pinch of salt, pepper and mix well. Taste and adjust it to your preference. 

• Set the sauce aside until ready to serve.

• Preheat the oven at 200 °C for 10 - 15 minutes for baking the pizzadila later.

• In a mixing bowl, add the taco seasoning and add 120 ml hot water.

• Heat up 2 tbsp of cooking oil in a pan on medium heat.

• When the oil is hot, sauté the white onion and garlic until fragrant, then add the ground beef to the pan.

• Cook the ground beef until it is lightly browned, then add the taco seasoning to the beef. Mix well and allow some of the liquid to evaporate.

• Drain the beef to remove excess oil. This makes for a healthier beef topping.

You can substitute the ground beef with ground pork, chicken, or any leftover meat you have available. Just finely chop the meat, then sauté it in a pan with the chopped onions, garlic and the taco seasoning.

• In a medium sized bowl, use a fork to mash up the avocado.

• To the bowl, add the cilantro, white onion, lemon juice, cumin powder, salt and pepper. 

• Mix to combine well, then cover with plastic wrap and set aside until ready to serve.

If avocados are not available, you can skip making the guacamole.

• In a separate mixing bowl, add the ingredients for the mango salsa: mango, tomatoes, white onion, cilantro, lemon juice, salt and pepper.

• Mix gently to combine, cover the bowl with plastic wrap, and set aside in the fridge to chill until ready to serve.

• To assemble the pizzadilla, start with a tortilla on a clean, flat surface.

• Sprinkle a thin layer of grated cheese, followed by a layer of taco beef, and more grated cheese.

• Add another tortilla. Spread a thin layer of the tomato sauce just like how you would on a pizza.

• Sprinkle some mozzarella cheese and top with sliced pepperoni. The pizzadilla is now ready for baking.

• Place the pizzadilla into the preheated oven to bake until the cheese melts.

Try your best to use mozzarella cheese for the final layer, for that stretchy cheese “pizza” vibe. You can use other types of cheese for the filling, but for the top layer, mozzarella works best.

You may substitute pepperoni with any other topping of your choice, like bacon, ham, pineapple, or mushrooms.