Pumpkin, Leek, and Mushroom Pitzas
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
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Ingredients
- 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
Preparation
- Preheat oven to 425°F.
- 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.
- Stir together pumpkin purée and pesto in small bowl.
- 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
- Cholesterol Content 0 mg
- 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