Wild Mushroom Pizza with Shallot Jam

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.