Thinnest Crust Pizza With Ricotta And Mushrooms Recipe

Back to Thinnest Crust Pizza with Ricotta and Mushrooms All Reviews for Thinnest Crust Pizza with Ricotta and Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Thinnest Crust Pizza with Ricotta and Mushrooms Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Thinnest Crust Pizza with Ricotta and Mushrooms

Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Gallery

Thinnest Crust Pizza with Ricotta and Mushrooms     

Thinnest Crust Pizza with Ricotta and Mushrooms

Thinnest Crust Pizza with Ricotta and Mushrooms

Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Recipe Summary

prep: 15 mins total: 35 mins

Servings: 4

prep: 15 mins

total: 35 mins

prep:

15 mins

total:

35 mins

Servings: 4

4

Ingredients

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

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.

Reviews (13)

 Add Rating & Review     27 Ratings   5 star values:        1    4 star values:        6    3 star values:        15    2 star values:        5    1 star values:        0        

Load More Reviews

Reviews (13)

Add Rating & Review     27 Ratings   5 star values:        1    4 star values:        6    3 star values:        15    2 star values:        5    1 star values:        0       

Add Rating & Review

27 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 5 1 star values: 0

27 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 5 1 star values: 0

27 Ratings 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 5 1 star values: 0

• 5 star values: 1 4 star values: 6 3 star values: 15 2 star values: 5 1 star values: 0

  Martha Stewart Member     Rating: Unrated       01/18/2013   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.  
  
  Martha Stewart Member     Rating: Unrated       03/01/2009   I put crushed tomatoes, chipotle peppers, and shaved bacon on mine and served it at my last piano recital. It was a hit!  
  
  Martha Stewart Member     Rating: Unrated       02/28/2009   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.  
  
  Martha Stewart Member     Rating: Unrated       02/27/2009   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. ( )  
  
  Martha Stewart Member     Rating: Unrated       02/27/2009   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.  
  
  Martha Stewart Member     Rating: Unrated       02/27/2009   It says serve one half pizza per person, and there are two pizzas, so that means there are four servings. 305 calories is great!  
  
  Martha Stewart Member     Rating: Unrated       01/07/2009   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.  
  
  Martha Stewart Member     Rating: Unrated       01/06/2009   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?  
  
  Martha Stewart Member     Rating: Unrated       07/14/2008   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.  
  
  Martha Stewart Member     Rating: Unrated       01/14/2008   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.  
  
  Martha Stewart Member     Rating: Unrated       01/06/2008   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.  
  
  Martha Stewart Member     Rating: Unrated       01/06/2008   A sandwich wrap is a tortilla.  
  
  Martha Stewart Member     Rating: Unrated       01/05/2008   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  
  

  Martha Stewart Member

  Rating: Unrated 01/18/2013

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.

Rating: Unrated

Rating: Unrated 03/01/2009

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

Rating: Unrated 02/28/2009

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.

Rating: Unrated 02/27/2009

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. ( )

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.

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

Rating: Unrated 01/07/2009

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.

Rating: Unrated 01/06/2009

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?

Rating: Unrated 07/14/2008

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.

Rating: Unrated 01/14/2008

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.

Rating: Unrated 01/06/2008

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.

A sandwich wrap is a tortilla.

Rating: Unrated 01/05/2008

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

All Reviews for Thinnest Crust Pizza with Ricotta and Mushrooms

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Thinnest Crust Pizza with Ricotta and Mushrooms

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest