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Kohlrabi, Leek & Gruyère Pizza
“If you haven't tried kohlrabi yet, this is the perfect way to start. This easy pizza recipe with leeks, thyme and cheese is a great vehicle for eating the sweet, earthy vegetable.”
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
1Preheat oven to 450°F.
2Heat 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.
3Roll 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.
4Bake 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.