Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons extra virgin olive oil
  • 1 large leek ((or two medium leeks, white parts only, finely chopped, about 3 cups))
  • Kosher salt and black pepper
  • 1/2 teaspoon dried red pepper flakes
  • 1 pound mushrooms ((any kind, stemmed, cleaned, and roughly chopped, about 7 cups))
  • 3 fresh thyme sprigs, leaves only
  • 1/3 cup frozen peas
  • 9-inch pie dough round ((store bought is fine))
  • 1 tablespoon nutritional yeast
  • 1 large egg ((whisked))
  • flaky sea salt for sprinkling

Instruction

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper
  • In a large skillet over medium heat, combine 3 tbsp of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
  • Push the leeks to the perimeter of the pan, then add the remaining 1 tbsp olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
  • Stir in the thyme and peas and cook another minute, folding in the leeks.
  • Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
  • Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
  • Brush the dough with the whisked egg and sprinkle with the sea salt.
  • Bake in the heated oven until the crust is golden, 20 to 25 minutes,