Southwestern Mushroom Pizzas

INGREDIENTS

• 4 (6-inch) flour tortillas
  
• 1 tablespoon vegetable oil
  
• 1 pound Modern fresh white mushrooms, cleaned and trimmed, sliced
  (about 5 cups)
  
• 1/2 cup chopped onion
  
• 1/2 cup thick and chunky salsa
  
• 1 cup shredded cooked chicken
  
• 1/2 cup shredded Monterey Jack cheese
  
• 1 cup thinly sliced romaine or iceberg lettuce

INSTRUCTIONS

Flour tortillas are ready made to serve as the crust for this crispy pizza. If you prefer thin crust pizzas try them with other pizza toppings.

Preheat oven to 450°F. On baking sheet, place tortillas; pierce surface with fork. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add mushrooms and onion; cook, stirring frequently, until most of liquid evaporates and onion is tender, about 6 minutes. Spread each tortilla with 2 tablespoons salsa; arrange mushroom mixture over salsa; top with chicken and sprinkle with cheese. Bake until hot, 5 to 7 minutes. Top with lettuce; serve immediately.

Yield: 2 servings