Ultra-Thin-Crust Pizza with Onions, Mushrooms, and

Ricotta Recipe
Ingredients

Olive oil

1 small red onion, halved and thinly sliced

Pinch of sugar

1 teaspoon balsamic vinegar

2 large flour tortillas (sandwich wraps)

1 cup shredded Asiago cheese (about 2 ounces)

2/3 cup ricotta cheese

6 button or cremini mushrooms, trimmed and thinly sliced

Kosher salt and freshly ground black pepper

Equipment needed:
It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking
sheet with some parchment paper.

Method
1a If you are using a baking stone, place the stone on top of the middle rack in the oven.
Preheat the oven to 450F. Allow the oven to stay at 450F for at least 15 minutes before
cooking, to thoroughly heat up the stone.
1b If you are NOT using a baking stone, place racks in the upper and lower thirds of the
oven. Preheat the oven to 450F.
2 Heat 1 Tbsp olive oil in a small saut pan on medium hight heat. Add the sliced onions
and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and
the balsamic vinegar, cook for a few more minutes until the onions are thoroughly
softened and translucent. Remove from heat.
3a If you are using a baking stone, sprinkle some corn meal on your pizza peel and place
one tortilla on top of the pizza peel. (If you don't have a pizza peel, you can use a rimless
baking sheet.) Thoroughly brush the top of the tortilla with olive oil.
3b If you are not using a baking stone, line two rimmed baking sheets with parchment
paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with
olive oil.
4 Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta
cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly
caramelized onions. Sprinkle with a little salt and pepper.
5a If you are using a baking stone, and can fit both pizzas on the stone (it depends on the

size of your tortilla) do it. Use the pizza peel to transfer the pizzas to the stone in the
oven. If your tortillas are large, you'll need to cook them one at a time. But that's okay.
Cooking on the stone goes very quickly. Bake the pizzas until the crust is crisp and very
brown - 5-7 minutes using the baking stone. Cut with a pizza cutter or a knife.
5b If you are using baking sheets, place the baking sheets in the oven. Bake until the
crust is crisp and brown all over (the time varies, depending on the oven and if your
cookie sheet has already been heated, start with 10 minutes and check), rotating the
sheets to ensure even baking. Cut with a pizza cutter or a knife.
Each pizza serves 1-2, depending on how hungry you are.