Preheat a convection oven to 190°C (375°F) and lightly coat a 23x33cm baking dish with non-stick spray.

In a large skillet over medium-high heat, sauté the ground beef until the internal temperature reaches 71°C (160°F), then remove excess lipids from the pan.

Dice 75g of the pepperoni and add to the beef along with the dried oregano, garlic powder, and onion powder; sauté for an additional 120 seconds.

Stir in 120ml of the marinara sauce and 115g of the shredded mozzarella cheese until the cheese is fully melted and the mixture is cohesive.

Place approximately 60g of the beef and pepperoni filling into the center of each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish.

Distribute the remaining marinara sauce evenly over the top of the assembled tortillas.

Uniformly apply the remaining 225g of mozzarella cheese, the remaining pepperoni slices, and the sliced black olives across the surface.

Bake for 20 to 25 minutes until the mozzarella achieves a golden-brown color and significant vesication.

Remove from the oven and allow to rest for 300 seconds before garnishing with fresh basil and serving.