New This Month

Mushroom-Leek Pizza


Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.

  • Servings: 2

Source: Whole Living, March 2012


  • 2 tablespoons olive oil, plus more for drizzling
  • 1 sliced leek
  • 1 sliced garlic clove
  • 2 cups sliced mushrooms (5 ounces)
  • Coarse salt
  • 2 pitas
  • 4 tablespoons ricotta
  • Red-pepper flakes


  1. Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.

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