Mushroom and Ricotta Pizza

 

Mushroom and Ricotta Pizza

Serving Size:

It can serve three people and total time for preparation is about 70 minutes.

Nutritional Value:

A total of 329 calories, 10 g fat, 21 mg of cholesterol, 30 g of carbohydrates, 1 g of sugar, 18g of protein, 3 g of fibre,514 mg of sodium and 246 mg of potassium.

Ingredients:

• Olive oil
• 1 onion
• Small amount of sugar for taste
• 1 teaspoon vinegar
• 2 large flour tortillas
• 1 cup shredded asiago cheese
• Two thirds cup of ricotta cheese
• 6 mushrooms
• Kosher salt
• Grounded black pepper

How to prepare:

Preheat the oven to 450°F. Heat 1 tablespoon olive oil in a littlesauté dish on medium heat. Include the cut onionsand cook, mixinginfrequently, untilthe onions startto relax. Includea squeeze of sugar and the vinegar, cook for a couple of more minutes until the onions are altogether mellowed and translucent.

Expel from high temperature. Line two rimmed baking sheets with material paper and brush with olive oil. Place a tortilla on each one baking sheet and brush each with olive oil. Sprinkle every tortilla with a large portion of a container of shredded asiago cheese. Include bits of ricotta cheese, one third measure for every tortilla.

Sprinkle with mushrooms and with the marginally caramelized onions. Sprinkle with salt and pepper. Place the baking sheets in the oven. Heat until the crust is tan everywhere, turning the sheets frequently. Serve hot.