leek and mushroom pizza

Thursday I was in the mood for quickie comfort food, so made black bean burritos topped with two kinds of cabbage (Ria disapproved of the cabbage). That used up a bit of cabbage, but we still have 1/2 a red cabbage and 1 1/2 savoy cabbages in the fridge. I love savoy cabbage, though, so I'm not despairing. Tomorrow we're going to a potluck so I think I'll bring some "Killer coleslaw" (I'll post the recipe) ... maybe a turnip spice cake. We'll see how ambitious I get.

Last night the stove worked (miraculously!) but insisted on pizza, so we used up the last leek and some portabella mushrooms that were on sale. I have a quick and easy recipe for wholegrain pizza base (adapted from 1001 Vegetarian recipes) and a pizza stone, so I actually prefer homemade pizza to order-in.

Leek and mushroom pizza

Base:

1/2 cup all-purpose four, divided

1 package (or 2 1/2 tsp) fast-rising yeast

1/4 tsp salt (optional)

1/2 cup very hot water

2 tsp sugar

3/4 cup whole wheat flour

Topping:

1 leek, sliced

3-4 portabella mushrooms, sliced

1 clove garlic, crushed

1 T olive oil

1-2 tsp worcestershire sauce

1/2 cup chopped tomatoes

1/4 c ricotta cheese

1/4 mozzarella cheese

Combine 1/4 c white flour, yeast, salt, sugar and whole wheat flour; add hot water. Stir then knead for 3-5 minutes. Cover and let stand 15 minutes. Meanwhile, heat the stone base in a 425 F oven. Heat the oil in a pan and add mushrooms and worcestershire sauce; cook until mushrooms have released their juice. Add leeks. Cover and cook about 5 minutes. Add garlic. Cook another minute; remove from heat. Roll out pizza base; sprinkle cornmeal on the pizza stone and fold pizza base out onto it; roll up edge to form a crust. Spread tomatoes thinly on surface. Cover pizza with leek & mushroom mixture; top with cheeses. Cook until crust is browning around the edges - 15-20 minutes. Yum!

-Kathy