Here's my quick, easy, and hopefully healthy flatbread mentioned
recently. A few of you said you'd like to have the recipe.
Leek and Mushroom Flatbread/Pizza
A pre-made flatbread or pizza crust - I like Stonefire brand, or
of course you can make your own crust!
1-2 med. leeks, washed well, dried and trimmed, sliced thinly
7 oz mixed mushrooms - white button, cremini, shitake - sliced
4 oz Fontina cheese, sliced
Salt and freshly ground black pepper
Arugula tossed with a little olive oil.
Place a large shallow-rimmed baking sheet on center rack while pre-heating oven to 375F.
In a medium skillet, sauté the sliced leeks in a little olive oil over moderate heat
until soft, but do not let them color. Add the sliced mushrooms along with salt and
pepper and a little more oil if they soak up the oil already in the pan. Let all soften
together for a few minutes then remove from heat.
Remove baking sheet - remember it will be hot - place flatbread on it and
spread the leek/mushroom mixture over the crust, tucking in the slices of cheese.
Return to oven and bake 15 minutes until cheese has melted and crust is crisp.
Top with the arugula, slice and enjoy!
I concocted another version last evening to use up items lurking in the 'frig -
a bag of chopped rainbow chard (sautéed with a little garlic),
a chunk of Manchego cheese, mushrooms, a thinly sliced shallot, and scattered
pine nuts on top - quite delicious.
That's the fun part of flatbreads, you can create a rustic, healthy version with so many
good ingredients you may already have on hand. I keep the pre-made crusts, white
and whole wheat, in the freezer and thaw before using.
A bowl of a homemade soup, along with a slice of healthy pizza, makes a