Thinnest-Crust Pizza with Ricotta and Mushrooms

• 2 teaspoons olive oil, plus more for baking sheets
• 2 whole-wheat sandwich wraps (12-inch size)
• 2 ounces Asiago cheese, shredded (1 cup)
• 2/3 cup ricotta cheese (8 ounces)
• 10 ounces white mushrooms, thinly sliced
• 1 small red onion, halved and thinly sliced
• Coarse salt and freshly ground pepper

1. Preheat oven to 450F, with racks in upper and lower thirds.
2. Brush two rimmed baking sheets with oil.
3. Place one wrap on each baking sheet; brush each with 1 teaspoon oil.
4. Sprinkle wraps with Asiago, then dollop with ricotta.
5. Top with mushrooms and onion; season with salt and pepper.
6. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are browned, 20 to 25 minutes.

olive oil, wraps, cheese, ricotta cheese, white mushrooms, red onion, salt

Taken from www.epicurious.com/recipes/food/views/thinnest-crust-pizza-with-ricotta-and-mushrooms-387884 (may not work)