This dish is great as an appetizer or meat-free main dish.
Ingredients
Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
1 teaspoon balsamic vinegar
2 large flour tortillas or sandwich wraps
1 cup shredded Asiago cheese
2/3 cup ricotta cheese
6 button, baby portabello or cremini mushrooms
Salt and pepper
Corn meal
Instructions
Place pizza stone on top of middle rack in oven. Heat oven to 450 degrees. Allow pizza stone to heat in oven at least 15 minutes before baking pizza.
Heat one Tablespoon olive oil in small saute pan on medium high heat. Add sliced onions and cook, stirring occasionally, until onions begin to soften. Add pinch of sugar and balsamic vinegar. Cook for a few minutes more until the onions are very soft and translucent. Remove from heat.
Sprinkle pizza stone with corn meal. Brush tortillas with olive oil. Sprinkle each tortilla with Asiago cheese. Add small spoonfuls of ricotta cheese, using about 1/3 cup per tortilla. Top with mushrooms, then onions. Sprinkle with salt and pepper. Place tortilla on pizza stone. Bake until crust is crisp, about 5 minutes.
Remove and cut with pizza cutter.