Courtesy of The Vegan Cook’s Bible
1/2 Kohlrabi, thinly sliced
2 onions quartered
6 cloves garlic
3 tbls olive oil
2 leeks, white and light green parts, sliced
1 tbls balsamic vinegar
1 naan or 10 in prepared pizza shell
1/2 cup pesto, tapenade, or tomato sauce
1. Preheat oven to 400 and lightly oil a baking sheet. On baking sheet toss kohlrabi, onions, garlic, and 1 tbls of the olive 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.
2. In a skillet heat remaining oil over med heat. Add leeks and cook stirring frequently for 8-10 minutes, until very soft. Stir in balsamic vinegar.
3. Arrange naan or pizza crust on baking sheet and spread pesto/sauce evenly over. Spread leeks over pesto and top with roasted kohlrabi, onions, and garlic. Season to taste with salt and pepper. Bake in preheated over for 6-10 min or until base is lightly browned.