Fresh Tomato Flatbread Pizzas

 

2

oval whole wheat flatbread wraps (from 14-oz package) or whole wheat tortillas (7 to 8 inch)

2

teaspoons olive oil

1

medium sweet onion, thinly sliced

2

cloves garlic, finely chopped

1

cup sliced fresh mushrooms

1

tablespoon balsamic vinegar

2

small plum (Roma) tomatoes, thinly sliced

2

oz chèvre (goat) cheese

1/4

cup shredded fresh basil leaves

• 1 Heat oven to 350°F. Place bread wraps on ungreased cookie sheet. Bake 7 minutes.
• 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until tender. Reduce heat to medium-low. Stir in mushrooms and vinegar; cook 2 to 4 minutes, stirring frequently, until tender and liquid is absorbed.
• 3 Top each bread wrap with mushroom mixture and tomatoes. Drop small pieces of chèvre over top of pizzas.
• 4 Bake 10 to 15 minutes or until cheese is melted. Sprinkle with basil.