Margherita Tortilla Pizzas

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Four 10-inch flour tortillas

Extra-virgin olive oil

1/4 cup freshly grated Parmigiano-Reggiano cheese

4 medium tomatoes (2 pounds)

Salt and freshly ground pepper

1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)

1 cup finely shredded basil leaves

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