Tortilla pizza with tomatoes, pecorina cheese and rocket

Spray oil

4 x 19cm wholemeal or white soft flour or corn tortillas

1 small garlic clove, peeled and halved

400g tin of chopped tomatoes

1/2 - 1/4 tsp chilli flakes (optional)

125g pecorino cheese (or a mature Cheddar), coarsely grated

285g jar roasted red and yellow peppers, drained (to give about 175g peppers)

70g bag of rocket

Small handful of fresh basil leaves (optional)

2-3 tsp balsamic vinegar (optional)

2-3 tsp extra virgin olive oil (optional)

Flaked sea salt and freshly ground black pepper