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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.


  • 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


  • 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.)

Categories: Pizza 
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