Pumpkin, Leek, and Mushroom Pitzas

• 1 Tbs. olive oil
• 4 small or 2 medium leeks, halved or quartered and thinly sliced (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 425F.
2. Heat oil in skillet over medium heat.
3. Add leeks and salt, cover pan, and cook 5 minutes, or until softened.
4. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated.
5. Set aside.
6. Stir together pumpkin puree and pesto in small bowl.
7. Spread each pita with 1/4 cup pumpkin mixture.
8. Top with 1/2 cup leeks, then mushroom slices.
9. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.

olive oil, leeks, salt, white wine, pumpkin, pesto, button mushrooms

Taken from www.vegetariantimes.com/recipe/pumpkin-leek-and-mushroom-pitzas/ (may not work)