12 December, 2014
Mushroom and Leek Flatbread
The holidays are coming which means company and visitors and this is a great appetizer to serve. I cut it into small pieces and serve it on a festive plate.
It is always healthier to make pizza at home. Make sure to add lots of veggies and watch your cheese portions. That is one reason I like this flatbread; the cheese is an accent and the veggies are the stars.
1 leek chopped
3 cups of mushrooms sliced (any mushroom will work. In this picture I used Portobello and Crimini mushrooms)
1 tablespoon olive oil
2 ounces crumbled blue cheese
If using a pizza stone place stone on the bottom wrack in the lowest position. Preheat the oven on its highest temperature, mine is 550 degrees. I preheat the stone for 30 minutes before cooking the pizza to make sure it is hot and will hold the temperature. If making pizza on a cookie sheet preheat the oven to 350 degrees and add a teaspoon of oil to the pan prior to placing dough on the cookie sheet.
In a sauté pan cook leeks and mushrooms in olive oil. Add salt/pepper and cook over medium high heat until all of the liquid released from the vegetables evaporates. Spread out the dough and top with the cooked vegetables and crumbled cheese. Bake until the edges are brown and the toppings are bubbling.