This pizza can only be described as an experience! Simple enough to be made as a dinner and elevated enough to enjoy on Shabbos or Yom Tov.

Serves 8

• 3 Tbsp margarine, divided
• 2 Tbsp oil, divided
• 2 leeks, white and light green parts, halved lengthwise and sliced thinly across
• 1/2 tsp sea salt, divided
• 1/2 tsp coarsely ground black pepper, divided
• 1 lb (450 g) assorted wild mushrooms
• 3 cloves garlic, crushed
• 1 cup dry white wine
• 1 tsp dried thyme
• 1 rectangular pizza flatbread

Shallot Jam

• 2 Tbsp olive oil
• 4 large shallots, sliced
• 1/2  cup brown sugar, packed
• 1/4  cup red wine vinegar
• 1/4  tsp sea salt

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Melt 1 Tbsp margarine and 1 Tbsp oil in a large skillet over medium heat. Add leek and sauté until lightly golden. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Meanwhile, melt 2 Tbsp margarine and 1 Tbsp oil in a second large skillet over medium-high heat. Add mushrooms and garlic. Sauté for 4 minutes. Add wine and simmer until liquid is absorbed, stirring frequently. Add 1/4 tsp salt, 1/4 tsp pepper, and thyme.

To prepare the shallot jam, heat olive oil in a 1-quart saucepan over medium heat. Add shallots and brown sugar. Cook for 5 minutes, stirring constantly, until reduced to a jam consistency. Stir in vinegar and salt. Boil for 1 minute. Remove from heat.

Place the flatbread on the prepared baking sheet. Spread 1/3 of the shallot jam on the flatbread.

Spread the leek mixture over the shallot jam. Sprinkle the mushrooms over the leek mixture. Line the remaining shallot jam down the center of the pie.

Bake on the center rack for 8–10 minutes.