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Kohlrabi, Leek & Gruyère Pizza

  • 40 m
  • 1 h
Andrea Bemis
“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


  • 1 Preheat oven to 450°F.
  • 2 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.
  • 3 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.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019