Thin Crust Pizza with Ricotta and Mushrooms

2t olive oil, plus more for baking sheets
2 whole-wheat sandwich wraps (12")
2oz Asiago cheese, shredded (1c)
2/3c part-skim ricotta
1 pkg (10 oz) white mushrooms, trimmed & thinly sliced (I used 4 mushrooms)
1 small red onion, halved & thinly sliced (I used half of one medium red onion)
coarse salt & ground pepper

Preheat oven to 450, with racks in upper and lower thirds. Brush two rimmed baking sheets with oil, or line with parchment paper then brush with oil. Place one wrap on each sheet; brush with 1t oil.

With a spatula, smoosh ricotta onto wraps, then sprinkle with Asiago. Sprinkle with mushrooms and onion; season with salt 'n' pepa.

Bake pizzas until crust is crisp and very brown all over, 20-25 minutes, rotating sheets from top to bottom and front to back twice during baking. (Keep an eye on them, as mine were almost too done after 14 minutes.)

From the Jan/Feb issue of Everyday Food