Kitchen Tools:

  • Cheese grater
  • Large pan
  • Baking sheet
  • Large bowl

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1/4 cup biodynamic extra virgin olive oil

3/4 cup white quinoa, 3/4 cup (130g)

1/2 leeks, large stalk

2 cups loose baby spinach, clam

1 clove garlic

3/4 cup white button mushrooms

6 half-dozen small flock's delight (small) eggs

1/2 tsp. italian seasoning

1/2 tsp. dried thyme

1/4 tsp. onion powder

1/4 tsp. paprika

1/4 cup parmesan cheese (l'ancetre)

1/2 cup 10% half & half cream, 500ml

1 tbsp. balsamic vinegar

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Preheat Oven & Prepare Ingredients

  • Preheat the oven to 400°F.
  • Rinse the leek, kale and apple. Thinly slice the leek and dice the apple. Remove the kale leaves from the stem, and roughly chop them.
  • Cut away the dark green ends of the leek, and dice the lighter green/white stalk. Rinse the diced pieces.
  • Slice the mushrooms. Grate the mozzarella and set aside.

Prepare the Toppings

  • Remove the thyme leaves from the stem.
  • Heat the olive oil in a large pan over medium heat. Add the leek slices and thyme, and season with salt and pepper to taste. Sauté for 5-7 minutes, until softened. Add the mushrooms and sauté for 4 more minutes.

Bake the Pitzas

  • Place the pitas on an ungreased baking sheet. Spread half of the pumpkin-pesto mixture on top of each pita. Top with leeks and mushrooms, and sprinkle with mozzarella.
  • Bake in the oven for 7-9 minutes, until pitzas are crisp and the edges are browned.

Bring It All Together

  • While the pitzas are baking, combine the chopped kale, diced apples and dried cranberries in a large bowl. Drizzle with poppy seed dressing and toss thoroughly to coat.
  • Once cool enough to handle, cut the pitzas into wedges, if desired, and divide evenly between two plates. Serve with apple-kale salad on the side!