Recipe from Eating Well, Summer 2016
Ingredients:
1 tablespoon olive oil
8 ounces sliced crimini mushrooms
2 cups thinly sliced leek, white and light green parts only
1 Tbs chopped fresh thyme, or 1 tsp dried
¼ teaspoon sea salt
Freshly ground black pepper to taste
¼ cup dry white wine
1 pound pizza dough, preferably whole wheat
1½ cups shredded Gruyere cheese, divided
1 medium kohlrabi, peeled, halved and very thinly sliced
Directions:
1. Preheat oven to 450 degrees F.
2. Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring frequently, for 5 minutes. Add the leeks, thyme, salt, and pepper; cook, stirring often, until the leeks begin to soften, 3-4 minutes. Add the wine and cook until the liquid evaporates, about 2 minutes. Remove from heat.
3. Roll the pizza dough out on a lightly floured surface to about the size of a large baking sheet, then transfer to a large baking sheet. Sprinkle with 1 cup of the cheese, layer on the kohlrabi and top with the mushroom mixture. Sprinkle with the remaining cheese and crushed pepper.
4. Bake pizza until kohlrabi is tender and the crust is golden, 18-22 minutes.
Serves 2-4