Martha and crispy pizza
Because design blogs are my newest obsession, I found a random blog via apartmenttherapy that had a delicious recipe from Martha Stewart on there. Isuwanee made it twice, so I thought I'd give it a shot.
Thinnest Crust Pizza with Mushrooms and Ricotta
Serves 4; Prep time: 15 minutes; Total time: 35 minutes
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
1. Preheat oven to 450°, 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.
2. Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
3. 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.
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I didn't have onions or mushrooms or asiago cheese so I used Parmesean and baby tomatoes. Still yummy.
Thinnest Crust Pizza with Mushrooms and Ricotta
Serves 4; Prep time: 15 minutes; Total time: 35 minutes
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
1. Preheat oven to 450°, 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.
2. Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
3. 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.
'
I didn't have onions or mushrooms or asiago cheese so I used Parmesean and baby tomatoes. Still yummy.
posted by mg at 9:22 PM
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