Tortilla Pizza with Onions, Mushrooms, and Ricotta

Ingredients

• 1 tablespoon extra virgin olive oil, plus more for brushing on tortilla and pan
• 1 small red onion, halved and thinly sliced, about 3/4 cup sliced onion
• Pinch of sugar
• 1 teaspoon balsamic vinegar
• 2 large flour tortillas, sandwich wraps
• 1/2 cup shredded Asiago cheese
• 2/3 cup ricotta cheese
• 4 button or cremini mushrooms, trimmed and thinly sliced
• Kosher salt and freshly ground black pepper

Directions

1. Set one oven rack near the top and another near the bottom, then heat the oven to 450 degrees F. Warm 1 Tbsp olive oil in a small sauté pan over medium high heat, add the sliced onions, and cook them with an occasional stir until they start to relax and soften.
2. Stir in a pinch of sugar and the balsamic vinegar. Continue cooking for a few more minutes, until the onions are fully tender and see-through. Take the pan off the heat.
3. Coat the baking sheets with olive oil. Lay a tortilla on each prepared sheet, then brush the tops of the tortillas with more olive oil.
4. Scatter 1/2 cup shredded Asiago cheese over each tortilla. Dot each one with 1/4 cup ricotta, then add the mushrooms and the lightly caramelized onions. Finish with a small sprinkle of salt and pepper.
5. Slide the baking sheets into the oven and bake for about 10 minutes, until the tortilla bases are browned and crisp from edge to edge; ovens can vary, so keep an eye on them. Partway through baking, rotate the pans and trade their rack positions so they cook evenly. Slice with a knife or pizza cutter.