This is one of those pizzas that’s just crazy enough to work. It’s packed with varying flavors and textures: rich pesto hummus, sweet caramelized onions, earthy mushrooms and crispy, spicy leeks. We whipped this up on a Friday night before a Netflix binge session and even had leftovers for a snack the next day. The secret here is in the onions—don’t cut corners when allowing them to caramelize!

INGREDIENTS

Frozen garlic naan from Trader Joe’s
1 - 15 oz. can chickpeas, drained
1/3 c. Pesto Genovese (available in a jar)
2 T. olive oil
1 T. red wine vinegar
Juice of half a lemon
2 - 8 oz. containers of portobello mushrooms
4 cloves garlic, minced
1 yellow onion, diced
1/2 T. butter + 1/4 T. butter
1 large leek, ends trimmed and green stalks removed
Shredded mozzarella cheese
Olive oil cooking spray
Salt & pepper, to taste

STEPS

1) Heat the oven to 425 degrees. Slice the leeks and add them to a pan. Spray the leeks down with olive oil cooking spray (this gets them crispier than with regular olive oil) and season them well with salt and pepper. Toss to coat and bake for 25 minutes.

2) Meanwhile, heat half a tablespoon of butter in a medium-sized pan over high heat. Once the butter is melted, reduce the heat by half and add the onions + two cloves of garlic. Cook, stirring occasionally, for 10 minutes. Reduce heat to low and allow the onion + garlic to cook for 20 minutes, stirring every 4-5 minutes. Remove from heat.

3) Add 1/4 T. butter to a separate pan over high heat. Once melted, add the mushrooms and the remaining garlic loves. Cook for 15 minutes, flipping the mushrooms ever few minutes. Remove from heat.

4) Add the drained chickpeas, Pesto Genovese, red wine vinegar, olive oil and lemon juice to a food processor or blender. Season well with freshly cracked black pepper and a bit of salt. Purée until smooth.

5) Place the naan on a baking sheet and bake at 425 degrees for three minutes. Remove from the oven, flip the naan, and bake for another three minutes.

6) Assemble the pizzas! Spread a layer of hummus onto each piece of naan. Top with the shredded mozzarella cheese, caramelized onions/mushrooms and the crisp leeks. Bake until the cheese is melted, about 5-7 minutes.