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CRISPIEST CRUST PIZZA
Crispiest Crust Pizza
This recipe came out of the local paper, but I had to modify it after my first pizza set off the smoke alarm. The second, I baked at 375 for about 15 minutes and it came out fine. This would made a gr..
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INGREDIENTS
- Serves 4 (dinner portions, 1/2 pizza)
- 2 12 inch whole wheat tortilla wraps
- Olive oil
- 2 oz Asiago cheese, shredded
- 2/3 cup low fat ricotta cheese
- 1 small red onion, thinly sliced
- 10 oz fresh sliced mushrooms
- fresh cracked black pepper
- coarse salt
DIRECTIONS
Using 2 rimmed baking sheets (I only have one, which was good or I would have burned 2 pizzas), brush olive oil on sheets.
Place one wrap on each sheet.
Brush wraps with olive oil.
Divide asiago cheese between the wraps. divide and dollop the ricotta on both wraps.
It will melt and spread out.
Spread red onion and mushrooms around both pizzas.
Top with pepper and salt.
Bake in a 450 degree oven 20-25 minutes rotating pizzas front to back, up and down racks at least twice.
(These are the original instructions. I would go with a 400 degree oven and watch them closely.)
RECIPE BACKSTORY
This recipe came out of the local paper, but I had to modify it after my first pizza set off the smoke alarm. The second, I baked at 375 for about 15 minutes and it came out fine. This would made a great appetizer recipe with smaller slices or a light dinner served with salad.
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