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Photo: Thinnest Crust Pizza with Ricotta and Mushroom
ingredients
 
2 teaspoons olive oil, plus more for baking sheets
2 whole-wheat sandwich wraps (12-inch)
2 ounces Asiago cheese, shredded (1 cup)
2/3 cup part-skim ricotta
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
Coarse salt and ground pepper
Thinnest Crust Pizza with Ricotta and Mushroom
 Serves 4 | Prep Time: 15 minutes | Total Time: 35 minutes
 

  1. Preheat oven to 450° , with racks in upper and lower thirds. Brush two rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place one wrap on each sheet; brush with 1 teaspoon oil.
  2. Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
  3. Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, otating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.


The Everyday Food television series is produced in association with Everyday Food Magazine. Everyday Food is a production of Martha Stewart Living Television in association with WETA-TV Washington, DC.
Funding has been provided by Ghirardelli, Florida Crystals, Imagine Natural Creations, and Solo Grips.

©2008 Martha Stewart Living Omnimedia Inc and Greater Washington Educational Telecommunications Association.
All rights Reserved.

Originally Published December 30, 2008 | Last Modified December 30, 2008