Meatless Mondays  |  Posted 10.19.15

Pumpkin, Leek and Mushroom Pitzas

Pumpkin, Leek and Mushroom Pitzas

Pumpkin is an extremely nutrient dense food, meaning it is chock-full of vitamins and minerals but low on calories. This is a perfect recipe if you find yourself with leftover pumpkin.

Makes: 4 Pitzas


  • 1 Tbsp Olive Oil
  • 4 small or 2 medium Leeks, halved or quartered and thinly sliced (approx. 4 cups)
  • 1/4 tsp Salt
  • 1/4 cup White Wine
  • 3/4 cup Pumpkin or Butternut Squash Puree
  • 1/4 cup Prepared Pesto
  • 4 Whole-wheat Pita Rounds
  • 6 Button Mushrooms, thinly sliced


1. Preheat oven to 425°F.

2. Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.

3. Stir together pumpkin purée and pesto in small bowl.

4. Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.

Source: Vegetarian Times