Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
8 ounces sliced cremini (baby bella) mushrooms
2 cups thinly sliced leek, white and light green parts only, rinsed well
1 tablespoon chopped fresh thyme or 1 teaspoon dried
¼ teaspoon salt
Ground pepper to taste
¼ cup dry white wine
1 pound pizza dough, preferably whole-wheat
1½ cups shredded Gruyère cheese, divided
1 medium kohlrabi (about 12 ounces; see Tip), peeled, halved and very thinly sliced
crushed red pepper
Preheat oven to 450°F.
Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, for 5 minutes. Add leek, thyme, salt and pepper; cook, stirring frequently, until the leek softens, 3 to 4 minutes. Add wine and cook, stirring occasionally, until the liquid evaporates, about 2 minutes. Remove from heat.
Roll pizza dough out on a lightly floured surface to about the size of a large baking sheet, then transfer to a large baking sheet. Sprinkle with 1 cup cheese, layer on kohlrabi and top with the mushroom mixture. Sprinkle with the remaining cheese and crushed red pepper.
Bake the pizza until the kohlrabi is tender and the crust is golden, 18 to 22 minutes.
Kohlrabi is a bulbous vegetable related to broccoli and Brussels sprouts, but has a milder, sweet flavor and great crunch. To prep, remove the stems (the leaves are edible) and peel the thick skin with a vegetable peeler or knife.
501 calories;23 g fat(8 g sat); 5 g fiber; 56 g carbohydrates; 23 g protein; 53 mcg folate; 45 mg cholesterol; 6 g sugars; 1 g added sugars; 1,180 IU vitamin A; 31 mg vitamin C; 460 mg calcium; 2 mg iron; 754 mg sodium; 519 mg potassium
Vitamin C (52% daily value), Calcium (46% dv), Vitamin A (24% dv)
Carbohydrate Servings: 3½
Exchanges: 3 starch, 2 vegetable, 1½ high-fat meat, ½ fat