Large flour tortillas can be turned into personal pizzas--no dough rolling required! We topped ours with a mild and creamy Mexican melting cheese, but shredded mozzarella would also work.
Stir together tomatoes, onion, jalapeños, lime juice, salt, 1/2 cup of the cilantro, and 1 tablespoon of the oil in a medium bowl. Let stand 30 minutes, stirring occasionally.
Preheat oven to 450°F. Place tortillas in a single layer on 2 rimmed baking sheets, and brush with remaining 1 teaspoon oil. Using a slotted spoon, divide tomato mixture evenly among tortillas, leaving a 1/2-inch border. Sprinkle evenly with cheese. Bake in preheated oven until tortillas are crisp and browned, 13 to 15 minutes, switching baking sheets top rack to bottom rack halfway through baking time. Sprinkle with remaining 2 tablespoons cilantro, and serve immediately.