Pumpkin, Leek, and Mushroom Pita Pizzas

• 1 Tbs. olive oil
• 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups)
• ¼ tsp. salt
• ¼ cup white wine
• ¾ cup pumpkin or butternut squash purée
• ¼ cup prepared pesto
• 4 whole-wheat pita rounds
• 6 button mushrooms, thinly sliced

Preheat oven to 425°F.

Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.

Stir together pumpkin purée and pesto in small bowl.

Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.

Serves 4: 333 calories.

VERDICT:  Super-easy and good.  Also surprisingly amenable to toaster-oven cooking at work, once all the components are made.  Keep!