Mix all the pizza sauce ingredients in a bowl until it's homogeneous then set aside.

Put the corn tortilla into the pan on the low-heat, Spread the pizza sauce on the tortilla.

Scatter the shredded mozzarella cheese on the pizza sauce. Place the pepperoni slices, red onion slices, pickled jalapeno slices in order. Scatter the black olive slices and sweet corn on them. Finally, sprinkle the chopped basil leaves on top.

Cover the other tortilla on the pizza ingredients and lightly press on top. Continue cooking on low heat for another 2-3 minutes. Check the cooked side, you can be sure that the cheese is melted when small brown spots appear on this side.

When the cheese is melted, cover a flat plate on the quesadilla and hold the plate on top of the pan and turn the pan upside down. Transfer the quesadilla back to the pan on low heat and continue cooking.

When brown spots form on the other side, remove from the heat and divide it into 6 equal parts and serve hot.