Mushroom and Leek Flatbread

Mushroom and Leek Flatbread

  • 1 prepared pizza crust (I used a Boboli's thin crust to save time, but homemade is great, too)
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried herbs, such as oregano, thyme, sage or rosemary
  • 1 1/2 cups sliced mushrooms, such as Crimini
  • 1 leek, sliced into rings (white and tender green parts)
  • cracked black pepper
  • micro greens or fresh basil


Preheat the oven to 450.  Place the crust on a baking sheet.  Brush the crust with half the olive oil; sprinkle with the garlic powder and herbs.  Top the crust with the mushrooms and leek, and drizzle the vegetables with the remaining olive oil.

Bake for 15 minutes until the crust is crisp and the vegetables are tender.  Garnish with the cracked pepper and micro greens and cut into squares.


Yields 4-5 servings.


Recipe from Curly Girl Kitchen

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