so tom had some pretty low expectations for this non-traditional pizza but we were both pleasantly surprised by the complex flavors and "grown-up" taste! that and the fact that it took like 5 minutes to prepare and only 20 to cook was awesome too. but really, it is definitely worth tasting and it would be a waste not to because it's so easy! we were thinking that they might make nice appetizers too whether sliced up into mini pizza pieces or maybe even using mini pitas as the crust instead. just another thought...thinnest-crust pizza with ricotta and mushrooms
serves 4 prep:15m (took us less), total: 35m
2t olive oil w/ more for baking sheet
2 whole-wheat sandwhich wraps (12 in) we used 3 personal thin crust pizza shells which helped make this an actual meal
2oz asiago cheese shredded (1c) so i couldn't find asiago at the commissary so we just did with 4 cheese which was like asiago, parmesean, romano and something else and VERY good
2/3c part skim ricotta
1 pkg (10oz) white mushrooms, trimmed and thinly sliced
1 sm red onion halved and thinly sliced
course ground salt and pepper
1. preheat oven to 450 degrees with racks in upper and lower thirds. brush 2 rimmed baking sheets with oil or line with parchment paper furst and then oil the paper. place one wrap on each sheet and brush with 1t of oil
2. sprinkle wraps with asiago then dollop with ricotta. sprinkle with shrooms and onion; season with salt and pepper
3. bake pizzas until crust is crisp and very brown all over, 20-25m, rotating sheets from top to bottom and front to back twice during baking. cut in half with a pizza cutter or knife; serve on half per person.
it's that easy and tastes so good! keep eating... (and working out too!)
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