One night, while falling asleep on the Cos I was ‘watching’ a recorded episode of Everyday Food and I managed to actually take in the genius that was making a pizza with a sandwich wrap. Yeah genius. I love all the Martha does. Martha is hardcore. She is a Jersey girl through and through and will give you the stink eye on her show if you ‘f up the cooking/decorating segment. So going to prison just made her more bad ass to me.You know she had the best decorated cell in there too.  So I love her more now, esp since her staff made this amazing looking pizza starting with a sandwich wrap. Feel free to check out their Thinnest Crust Pizza with Mushrooms and Ricotta since I used that to inspire me for my own pizza.

I really like pizza but I’m not often in the mood for making dough or getting it at the store. It is so much work and is so heavy. While, I enjoy regular pizza, using a whole wheat sandwich wrap will be my go to crust for pizzas. Why? Inexpensive. Fast. Thin. And fast. In total you can assemble one of these thin crust pizzas in 30 minutes. It’s a quick assembly and pretty quick baking time too. It produces a light thin crust pizza that makes for a great appetizer for a party or a personal meal.

I really suggest getting a whole wheat wrap since it has more flavor than the regular white ones. It’s like getting whole wheat bread or Wonder. Put down the Wonder Bread. You can use a tomato sauce, pesto, or just cheese, but just be sure generously top it with thinly sliced veggies. The thinner the veggie, faster it cooks. So if you are considering mushrooms I suggest that you purchase them whole and slice them yourself to regulate the thickness. Don’t be cheap with the toppings either- you basically want to completely cover the wrap since unadorned spots will be naked and may burn.

Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions

1 whole wheat sandwich wrap

1 teaspoon olive oil

4-5 tablesppons pesto

5 tablespoons of part skim ricotta

4-5 white button musrooms, sliced very thinly

3 very thin slices of red onion

salt and pepper

Preheat your oven to 450 degrees and line a baking sheet with parchment or aluminum foil

Lightly oil the edge of the whole wheat wrap. Evenly coat the wrap with pesto.

Place 5 spoonfuls of ricotta on the wrap. Place your sliced mushrooms evenly, covering most of the surface. Season with salt and pepper. Sprinkle the red onion on top of the mushrooms

Bake for 20-25 minutes.