1. Place a baking sheet on the middle oven rack and preheat oven to 425° F. Prepare the leek by trimming the root end off and removing the outer leaves. Cut the leek in half lengthwise and thoroughly wash to remove all grit between the layers. Slice the white and light green parts of the leek into ¼-inch slices.

2. Heat butter or ghee in a large skillet over medium heat. Once the butter is melted and hot, add the leeks and cook, stirring occasionally for 2 to 3 minutes, or until they start to soften. Add garlic and cook, stirring frequently, for one minute. Add the mushrooms and salt and continue cooking, stirring occasionally, until the mushrooms start to soften, about 5 minutes. Remove from the heat and stir in the thyme, a generous pinch of pepper, and more salt to taste.

3. Remove packaging from the pizza crust and spread the mushroom and leek mixture evenly over it. Sprinkle with the cheese and carefully slide the tart onto the preheated baking sheet. Bake for 11-16 minutes, until the crust is your desired crispness.

4. Remove from the oven and transfer to a cutting board. Using a large chef’s knife or a pizza cutter, make three even cuts lengthwise to get four sections. Cut the middle two sections in half and then in half again to get four squares out of each. Cut the outer sections into three equal squares. Serve immediately.

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*Note: If cauliflower breaks apart from the slices, that’s ok! Still roast the florets.

1. Preheat oven to 425° F. Place cauliflower slices and any extra pieces on a large parchment-lined rimmed baking sheet. Drizzle both sides of each slice with oil (you will use about 3-4 tablespoons total) and season with 1 teaspoon of salt and ¾ teaspoon of pepper. Roast for 30 minutes, turning halfway through, until the slices begin to brown on the edges and soften.

2. While cauliflower roasts, whisk together the garlic, parsley, remaining oil, salt, and pepper in a medium bowl. Take half of the mix and transfer to another medium bowl along with the panko breadcrumbs and Parmesan. Mix well and set aside.

3. Add the beans to the first bowl and toss to coat. Whisk together the mayonnaise and mustard in a small bowl until well combined.

4. Once cauliflower is cooked, remove from oven. Carefully spread the mayo mix over the cauliflower. Top with the breadcrumb mixture and gently press into the mayo. Return sheet pan to oven and roast until the topping is golden brown, 5-7 minutes.

5. Combine the white beans and tomatoes in a large skillet over medium-high heat. Cook, stirring occasionally, for 3-4 minutes, until mixture is bubbling. Serve with the crispy cauliflower.