Farmer's Market Pesto Pizza

OMG. This is SO good. Grabbed some yummy stuff at the Beloit Farmer's Market this morning and then had to figure out what to do with it. Per usual, I didn't really measure anything ... so you'll have to improvise a little. (Remember, it's cooking, not rocket science. If it tastes good, you did it right.)

P.S. Meat-Lover Jim said I could make this vegetarian meal, "Any time!"

Farmer's Market Pesto Pizza
3 whole wheat pita rounds
Feta pesto (see "recipe" below)
2 big portabello mushrooms caps, ribs scraped out
4 small leeks, between nickel and quarter diameter
3 giant handfulls of fresh spinach, rinsed and dried
Chopped garlic
Olive oil
Mozzarella and Parmesan

Prep veg. Chop up mushroom caps. Slice leaks lengthwise and then slice white and light green parts into half moons. Rinse well in big bowl of water, letting sand settle to bottom. Fish them off the top and let them dry on a clean dish towel. Wash the spinach in the same way, taking off any big stems. (Or, just buy the already cleaned spinach in the produce aisle. Or buy the box, heat and squeeze out the extra juice.)

In a skillet, saute the mushrooms in olive oil until brown. Remove from pan. Give the pan another shot of olive oil and toss in the leeks and let them go until soft. Add chopped garlic (I probably used 1-2 tsp from the jar, but go less if you're not so crazy about garlic). Add spinach and toss mushrooms back in as spinach wilts. Salt and pepper to taste, but go lightly on the salt, as the pesto you'll be using is salty.

Put a whole wheat pita on a cookie sheet. Spread with pesto. Pile veg mixture on top of that. Sprinkle with a little mozzarella and parm. Bake in oven at 375 until cheese is bubbly and edges of pita are starting to brown. (If you want a crispier crust, toss the pita in the oven for a few minutes before you add the pesto.)

Feta Pesto
OK, I bought mine from Bushel & Peck's stand at the Farmer's Market. But the ingredients are this: feta, walnuts, basil, garlic, olive oil. It's white, not green. And it's soooooo goooooood. If you're adventurous, get out your food processor and give it a shot. If you're not, even regular pesto would be good for this.  I will try to recreate it someday and update this post then.

I'm going to smell like an Italian you-know-whathouse tomorrow as I sweat all this garlic out. But it will be worth it.