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Thinnest Crust Pizza with Ricotta and Mushrooms

Asiago cheese is full flavored, so a little gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories -- there are only 305 per serving!

  • prep: 15 mins
    total time: 35 mins
  • servings: 4

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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

Directions

  1. Step 1

    Preheat oven to 450 degrees, 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. Step 2

    Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.

  3. Step 3

    Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating 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.

Source
Everyday Food, January 2007

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Reviews (13)

  • St8ceF8ce 18 Jan, 2013

    This was a great recipe - quick, easy, tasty. I plan to use it as a hot appetizer at an upcoming party - I like how versatile it can be with toppings. The only problem I see with this recipe is 450 degrees is way too hot for 20-25 minutes. My wrap edges were nearly burnt at 7 minutes. I will turn the heat down next time to give them center more time to warm/crisp up before the edges become overcooked.

  • kiltfire 1 Mar, 2009

    I put crushed tomatoes, chipotle peppers, and shaved bacon on mine and served it at my last piano recital. It was a hit!

  • nalt 28 Feb, 2009

    If you like garlic, try slicing a few cloves very thinly and add along with the onions. I have been using tortillas for pizza crust for a while now and find they support almost any topping and oh so fast.

  • LarryUnitas 27 Feb, 2009

    While I have been making scratch pizza for my family and parties for over 40 years now ... the use of tortilla's offers in my view a paradigm shift for a quick quality pizza. The possibilities for creativity are unlimited. I bake them on a stone at 475 deg F for about 7 minutes to get a nice crispy product. I also continue to make my scratcch pizza every now and then to make sure I don't forget how. ( )

  • BlessedFarm 27 Feb, 2009

    My husband came up with a very similar recipe, but it's not at all calorie friendly, lol. He uses two tortillas, butters the bottom one on the bottom side. Layers cheese on that, puts the second torilla over the cheese. Then he smears ketchup and italian seasoning on that torilla, adds more cheese, turkey peperoni, other toppings, and bakes at 350 for 20 mins or so. SO good! My being gluten free, I use white corn tortillas for my 'crusts', and it comes out equally yummy.

  • englrules 27 Feb, 2009

    It says serve one half pizza per person, and there are two pizzas, so that means there are four servings. 305 calories is great!

  • jenniilona 7 Jan, 2009

    For Null: The recipe says it serves four so with two pizzas one serving is two slices. Prepared these last night as appetizers, they were simple to prepare but tasted great.

  • flyandeat 6 Jan, 2009

    I used Flatout Wraps and after only 5 minutes it looked too brown. Keep an eye on it. Maybe I should try 350 instead of 450?

  • ehguy11 14 Jul, 2008

    Made this tonight and it is fantastic!!! I used Thomas' 100% Whole Wheat Saraha wraps for the crust. I also used sliced cremini mushrooms instead of white mushrooms. They are a buck more....but well worth the extra flavor. Couldn't be easier to prepare. Would be great for appetizers at a small party too.

  • Betty413 14 Jan, 2008

    I haven't made this recipe yet, but will try it. Wraps are so versatile but I'm not fond of their gooey texture when used for sandwiches. Using them as a pizza crust that will be baked should be great.

  • Jyllhyll 6 Jan, 2008

    It may be a tortilla, but lavash, flatbread, etc. If you go into the bread and bakery aisle of any grocery store, you will be amazed at all the flat bread choices. I shop for people, and often they will say, buy sandwich wraps. Then I have a hundred tough choices. And that is from any local Kroger, not a gourmet shop.

  • singprays 6 Jan, 2008

    A sandwich wrap is a tortilla.

  • lorilyte 5 Jan, 2008

    Sorry, I do not know what a sandwich wrap is. This sounds great tho and I would love to try it, if you can tell me about the wrap. Thanks, Lorraine