Food & Cooking Recipes Appetizers Thinnest Crust Pizza with Ricotta and Mushrooms 3.1 (27) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 4 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! Ingredients 2 teaspoons olive oil, plus more for baking sheets 2 whole-wheat sandwich wraps (12-inch) 2 ounces Asiago cheese, shredded (1 cup) ⅔ 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 Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil. Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper. 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. Rate it Print