From Everyday Food Ingredients 2 teaspoons olive oil, plus more for baking sheets Directions Serves 4.
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.
Pizza With Ricotta and Mushrooms
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
From Everyday Food
2 teaspoons olive oil, plus more for baking sheets