Sunday, August 22, 2010
Thinnest Crust Pizza for Meatless Monday
Time seems to be spinning out of control. August is flying by and it's almost time for the Minnesota State Fair to open, which always signifies the end of summer for me. The days have been hot and humid. I don't feel like cooking anything heavy. These little pizzas are so easy and light and delicious you'll want to make them often. Add a tossed salad and it makes a tasty supper!
Thinnest Crust Pizza with Ricotta and Mushroom/repost
2 teaspoons olive oil
2-12 inch multi-grain tortillas (Mission brand)
2 oz. Italian-style shredded cheese blend, mozzarella & Parmesan (Market Pantry)
10 dabs low-fat or part-skim ricotta
1 package mushrooms, trimmed and thinly sliced or sliced canned mushrooms, well-drained
1 small red onion, halved and thinly sliced
Cherry tomatoes, cut in half
fresh basil and/or fresh parsley (or a sprinkle of dried basil)
Sprinkle of pepper
1. Preheat oven to 400°. For easy cleanup, line baking sheet with foil. Brush both sides of tortilla with oil. Place on baking sheet.
2. Sprinkle with shredded cheese, then dollop with ricotta. Add mushrooms, red onion, tomatoes, basil; season with pepper.
3. Bake pizzas until crust is crisp and brown all over, about 10 minutes, rotating sheet from front to back during baking. Cut with a pizza cutter or knife; serve one per person. You can add more or less of all the ingredients to suit your own taste.
NOTE: You can also add sliced olives, banana pepper rings, artichokes, broccoli ...