On Thursday I was off from work, so I spent the day not doing the homework I should have been doing. Instead I went shopping, watched trashy tv, and napped. Those 2 papers due early next week? Hardly started. I’ve been incredibly exhausted lately no matter how much I sleep, so I am finding that I am very distracted. Coffee only does so much {especially when you are only “allowed” 2 cups a day}.
I’ve been pretty pumped about making this. I ended up actually eating it again for dinner last night too. Nathan is home for 18ish hours, and I decided it was better to hold off and make the soup for lunch today since he’ll be here. Poor guy hasn’t had a home-cooked meal since last WEDNESDAY! What a jetsetter.
Thinnest Crust Pizza with Mushroom & Ricotta
Ingredients:
- 1 flour tortilla
- 1/4 cup ricotta cheese
- 4 white mushrooms
- 1/8 cup tomato paste
- 1/4 cup asiago cheese
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp tarragon
- olive oil spray
Directions:
- Preheat the oven to 425 degrees. Slice the mushrooms into very thin pieces.
- Put a piece of parchment paper on a baking sheet. Spray the bottom of a tortilla with olive oil and place on the paper.
- Place half of the asiago cheese on the tortilla. Top with the tomato sauce.
- Add mushrooms. Top with ricotta cheese and the rest of the asiago. Add garlic powder, chili powder, and tarragon.
- Bake for 15 minutes in oven.
Grade: A
Comments: This was a lot more filling than I expected it would be. I thought I would need to make a second one, but I barely finished the one. I would recommend adding more veggies if you want something even more filling. I am glad I made it on tortilla. I thought about cutting open a pita, but the tortilla crisped really well and was a great crust. It definitely was just enough to make me feel like I was eating crust without chewing on a huge piece of bread.
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Love the idea – it’s a sure way to get a super thin crust pizza, my favourite kind!
I tried this last night and it was fantastic. Of course I did it my way but the crust idea is a winner and in a non commercial pie, putting a portion of the cheese on the bottom is also a winner. One idea is new, the other I had forgotten about because it’s so long since I had anything except a commercial pie or one made to mimic a commercial pie with all the cheese on top. This tasted better than I had eaten out in years.
I’ll probably post on this this week and let you know when I do.
Posted my version today. Made it a second time to get some pictures and the pie was once again excellent. Thank’s again for posting this idea. You now have a place on my recipe Hall Of Fame.
http://coffeepotcooking.wordpress.com/2010/03/04/perfect-pizza-for-amateurs/
Thanks! Your version sounds good a well. I may need to try it. I’m not the biggest anchoves fan but that sounds really good!
Advise on Anchovies, cut way back on the amount used. Many who don’t like them, eat them without knowing. They are a very pleasant taste incorporated in Caesar Salad, Puttanesca sauce and Worchester sauce. If I were just starting to develop a taste for them I would cut the amount I used to only one piece for the whole pie and break it up and sprinkle it around
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