Since I normally have problems with dough, on weeknights, I love pizza recipes that use alternative ingredients for crust. Instead of calling for a classic pizza dough, this recipe employs whole-wheat sandwich wraps. The resulting pie has a super thin crust that's wonderfully crispy. Don't be afraid to get creative with the toppings; any cheese or vegetable would be delicious. Serve with a glass of white wine and a side of arugula dressed in a fresh lemon vinaigrette. Here's the uncomplicated technique.
- 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
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush two rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place one 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.
- Main Dishes, Pizza