Adapted from “The Vegan Cook’s Bible,” by Pat Crocker (Robert Rose). Serves 6.
Ingredients
1/2 kohlrabi, thinly sliced
2 onions, quartered
6 cloves garlic
3 tablespoons olive oil, divided
2 leeks, white and light green parts, sliced
1 tablespoon balsamic vinegar
1 naan or 10-inch prepared pizza shell
1/2 cup store-bought pesto, tapenade or tomato sauce
Directions
Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
On baking sheet, toss kohlrabi, onions, garlic and 1 tablespoon of the oil. Bake, stirring once or twice, in preheated oven for 20 minutes, until vegetables are tender. Transfer to a bowl and let cool. Do not turn oven off.
In a skillet, heat remaining oil over medium heat. Add leeks and cook, stirring frequently, for 8 to 10 minutes, until very soft. Stir in balsamic vinegar.
Arrange naan on baking sheet and spread pesto evenly over it. Spread leeks over pesto and top with roasted kohlrabi, onions and garlic. Season to taste with salt and pepper. Bake in preheated oven for 6 to 10 minutes or until base is lightly browned.
