Leek and Mushroom Pizza

Leek and Mushroom Pizza

Mushrooms and leeks is one of our favorite combinations on pizza. The sea salted-herb crust is so good we don’t know why we haven’t been doing this to all of our pizzas!




1 ball (16 ounces) organic pizza dough

7.5 ounces organic heirloom tomato sauce

4 ounces Mozzarella cheese, grated

1 small leek, sliced into 1/8" slices

1 (3.5 oz) package Maitake mushrooms, root cut off

1 (3.5 oz) package beech mushrooms, root cut off

1 ½ tablespoons olive oil, divided

1 teaspoon rosemary, finely minced

1 teaspoon thyme, finely minced

½ teaspoon sea salt



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Preheat oven to 450° F.

Trim the root off the leek and cut the leek in half. Rinse under cold water to remove any dirt and pat dry. Slice into 1/8” slices.

In a large sauté pan, heat 1 tablespoon olive oil over high heat. Add the mushrooms and sauté just to soften and cook out some of the moisture, about 2 to 4 minutes. Set aside.

In the same pan, cook the leek slices until they begin to turn golden brown, about 2 minutes.

Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.

Gently stretch the dough, with lightly floured hands, into a 14-16” circle, and spread sauce to 1-inch from the edges.

Sprinkle the cheese evenly across dough.

Spread mushrooms and leeks evenly over the cheese.

Brush the edges with the remaining ½ tablespoon olive oil and sprinkle the edges with the rosemary, thyme and sea salt.

Bake until the crust is crispy & cheese melts, about 12-14 minutes depending on your oven.


vegetable plate

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