Pepperoni Pizzadilla

1 (about 8-inch-diameter) reduced-fat, whole-wheat flour tortilla (do not use a reduced-carb one)
1 ½ ounces (scant ½ cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g fat per ounce; I used Lucerne, found at Safeway chains)
6 slices turkey pepperoni
1 tablespoon canned, drained, sliced black olives
2 pinches dried oregano
2 tablespoons low-fat marinara or pizza sauce (lower-sodium if possible), reheated if necessary

This recipe is a quicker, healthier alternative to the ordinarily fat-filled pie.

Place a medium nonstick skillet over medium heat. When hot, put the tortilla in the pan (no need to add any fat). Sprinkle half the cheese evenly over half the tortilla, followed by the pepperoni, the olives, the oregano, and the remaining cheese. Fold the bare half over the filling. Cook the tortilla until the cheese on the bottom half is mostly melted and the tortilla is lightly browned in spots, about 2 minutes. Then, using a spatula, carefully flip the quesadilla. Continue cooking it until the cheese is completely melted and the bottom is lightly browned in spots.
Slice the quesadilla into 4 wedges. Serve immediately with marinara on the side for dipping.