Mushroom & Leek Gallette

Directions

For preparing crust:

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

Purée cottage cheese in a food processor. Add oil, milk and sugar; process them until smooth.

Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together.

Turn out onto a lightly floured surface and knead several times, but do not overwork.

Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 30 minutes.

At the same time, prepare filling:

Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes.

(Add water, if necessary, to prevent scorching.)

Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.

Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.

To assemble and bake pizza:

Preheat oven to 400℉ (200℃) F. Coat a baking sheet with cooking spray.

On a lightly floured surface, roll dough into a rough 15-inch circle about ¼ inch thick.

Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around.

Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.

Bake the pizza until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes.

Slide onto a serving platter and serve hot or at room temperature and serve warm.