Pumpkin, Leek, and Mushroom Pitzas

Publish date:
Updated on
Pumpkin Leek and Mushroom Pitzas

Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.

  • 4Servings


  • 1 Tbs. olive oil
  • 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups)
  • 1/4 tsp. salt
  • 1/4 cup white wine
  • 1/4 cup prepared pesto
  • 4 whole-wheat pita rounds
  • 6 button mushrooms, thinly sliced


1. Preheat oven to 425°F.

2. Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.

3. Stir together pumpkin purée and pesto in small bowl.

4. Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.

Nutrition Information

  • Calories: 333
  • Carbohydrate Content: 53 g
  • Fat Content: 11 g
  • Fiber Content: 9 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 745 mg
  • Sugar Content: 6 g