Preheat the oven to 180°C, 160°C, gas mark 4.
Use a 10cm cookie cutter to cut 12 rounds from the wraps (you should get 4 from each). Spread the tomato purée across each round. Push the rounds into the muffin tin – they will crease on the edges slightly but this gives you a nice crust.
Scatter across the red pepper and black olives across the tortilla rounds and then top with the grated mozzarella.
Bake in the oven for 8-10 minutes, until the cheese is golden. Serve on a serving board topped with fresh basil leaves.