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.
Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there’s a simple way to live deliciously!