Tortilla Pizza with Onions, Mushrooms, and Ricotta Recipe

Name: Tortilla Pizza with Onions, Mushrooms, and Ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tablespoon extra virgin olive oil, plus more for brushing on tortilla and pan; 1 small red onion, halved and thinly sliced, about 3/4 cup sliced onion; Pinch sugar; 1 teaspoon balsamic vinegar; 2 large flour tortillas (sandwich wraps); 1/2 cup shredded Asiago cheese; 2/3 cup ricotta cheese; 4 button or cremini mushrooms, trimmed and thinly sliced; Kosher salt and freshly ground black pepper

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When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant. "That's not a pizza! That's a quesadilla!" But I soon got over my ire.

This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in an old issue of the now defunct Everyday Food magazine.

Tortilla Pizza with Onions, Mushrooms, Ricotta — Elise Bauer

The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy.

Want to make your own tortillas? Try this recipe: Homemade Flour Tortillas

Tortilla Pizza with Onions, Mushrooms, and Ricotta

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 2 servings

1 tablespoon extra virgin olive oil, plus more for brushing on tortilla and pan
1 small red onion, halved and thinly sliced, about 3/4 cup sliced
Pinch sugar
1 teaspoon balsamic vinegar
2 large flour tortillas (sandwich wraps)
1/2 cup Asiago cheese, shredded
2/3 cup ricotta cheese
4 button or cremini mushrooms, trimmed and thinly sliced
Kosher salt and freshly ground black pepper

Preheat oven:

Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.
Sauté onions:

Heat 1 Tbsp olive oil in a small sauté pan on medium high 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.
Brush sheet pan and tortillas with olive oil:

Brush a sheet pan with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.
Sprinkle tortillas with cheese, mushrooms, onions:

Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/4 cup for each tortilla.

Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
Bake:

Place the baking sheets in the oven. Bake until the crust is crisp and brown all over, about 10 minutes (the time varies, depending on the oven), rotating the sheet pans and swapping out their positions on the racks halfway through the cooking to ensure even baking.

Cut with a pizza cutter or a knife.

Nutrition Facts (per serving)
1416	Calories
43g	Fat
207g	Carbs
49g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	1416
% Daily Value*
Total Fat 43g	55%
Saturated Fat 14g	72%
Cholesterol 39mg	13%
Sodium 2150mg	93%
Total Carbohydrate 207g	75%
Dietary Fiber 13g	46%
Total Sugars 6g
Protein 49g
Vitamin C 4mg	22%
Calcium 623mg	48%
Iron 12mg	68%
Potassium 895mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.