Thinnest-Crust Pizza with Ricotta and Mushrooms
Recipe information
Yield
serves 4
Ingredients
2 teaspoons olive oil, plus more for baking sheets
2 whole-wheat sandwich wraps (12-inch size)
2 ounces Asiago cheese, shredded (1 cup)
2/3 cup ricotta cheese (8 ounces)
10 ounces white mushrooms, thinly sliced
1 small red onion, halved and thinly sliced
Coarse salt and freshly ground pepper
Preparation
Preheat oven to 450°F, with racks in upper and lower thirds. Brush two rimmed baking sheets with oil. Place one wrap on each baking sheet; brush each with 1 teaspoon oil. Sprinkle wraps with Asiago, then dollop with ricotta. Top with mushrooms and onion; season with salt and pepper. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are browned, 20 to 25 minutes.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
