Wild Mushroom and Onion Pizza

By bakers_delight85

Ingredients

• 4 9- to 10-inch sun-dried tomato wraps
• Vegetable oil spray
• 2 tsp. olive oil
• 3 small onions, thinly sliced, separated into rings
• 8 ounces shiitake, oyster, or cremini mushrooms, sliced
• 1/4 cup chopped mixed fresh herbs, such as parsley, basil, thyme and chives
• 1/4 cup thinly sliced oil-packed sun-dried tomatoes, well drained and patted dry
• 1/4 tsp. salt
• 1 1/2 cups shredded part-skim mozzarella cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450 degrees F.
Lightly spray both sides of the wraps with vegetable oil spray. Arrange them on a large baking sheet. Bake for 4 minutes; turn over. Bake for 3 to 4 minutes, or until crisp. If the wraps puff up during baking, use a potholder or oven mitt to gently press down and flatten them.
Meanwhile, heat a large nonstick skillet over medium-high heat. Pour in the oil and swirl to coat the bottom. Cook the onions, covered, for 2 minutes, or until wilted. Cook, uncovered, for 3 to 5 minutes, or until soft and golden brown, stirring occasionally.
Stir in the mushrooms. Cook for 3 to 5 minutes, or until softened, stirring frequently. Remove from the heat. Stir in the herbs, tomatoes and salt.
Spoon the mixture over the wraps. Sprinkle with the cheese.
Bake for 4 to 5 minutes, or until the cheese melts. Cut into slices.
Per serving: 312 calories, 11.5g fat, 25mg cholesterol, 508mg sodium, 37g carb, 4g fiber, 16g protein