Copycat Taco Bell Mexican Pizza

Heat a small nonstick skillet over medium. If using corn flour, lightly dredge 1 tortilla at a time in corn flour, and dust off any excess.

Add 1/2 teaspoon of the oil to skillet, and add a tortilla; cook, turning often, until lightly golden and crisp, about 4 minutes. Set aside on metal rack or paper towels. Repeat with remaining tortillas.

Stir together taco sauce and enchilada sauce in a small bowl; set aside. Combine cheeses in another bowl; set aside.

Preheat oven to broil. Spread about 3 tablespoons beans on 1 tortilla; add about 2 tablespoons taco meat. Top with a second tortilla; spread 2 tablespoons sauce mixture evenly over top tortilla, and sprinkle with 1/4 cup of the cheese. Top with 1 tablespoon each of tomatoes and olives. Place on a rimmed baking sheet. Repeat building process with remaining ingredients to make 6 pizzas. Place baking sheet in center of oven, and broil 1 to 2 minutes until cheese is melted. Let stand 3 minutes before cutting into quarters.