This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in an old issue of the now defunct Everyday Food magazine. The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy.
Want to make your own tortillas? Try this recipe: Homemade Flour Tortillas
Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper. Cut with a pizza cutter or a knife.
