I was actually intending to have a tortilla wrap for lunch but as I had leftover tomato pasta sauce, leftover mozzarella cheese and leftover white button mushrooms, I decided to make pizza.

Tortilla wrap is perfect if you like a thin crust pizza base. If you prefer a thick bread like crust, you can try pita bread instead. I use whole wheat wrap.

Of course, these methods can’t be compared to real pizza dough, but this is a shortcut which can be prepared in a jiffy! I’d say this is a better alternative to frozen pizza, if you only get to choose between frozen pizza and easy shortcut pizza.

Easy Pizza Funghi

Ingredients:

• 1 wholewheat tortilla wrap
• 1 -2 tbsp tomato paste/ tomato pasta sauce
• 6 button mushrooms (or ingredient of your choice), sliced
• Dried or fresh basil
• 1/3 cup mozzarella cheese
• Canola oil (or oil of your choice)

Directions

1. Preheat oven to 180˚C on top bottom mode
2. Grease your baking pan with a small amount of canola oil
3. Spread tomato sauce all over the tortilla
4. Scatter half the cheese evenly over the tomato sauce
5. Arrange mushrooms all over the pizza. Remember that mushrooms will shrink after cooking so you don’t have to leave gaps
6. Top with the remaining cheese.
7. Sprinkle on basil
8. Bake at 180˚C in the middle rack of the oven for 20 minutes

Tips:

• Always use fresh mushrooms. Canned button mushrooms will not taste good.
• Shitake is a good choice too. I would have used that if I had it on hand.