I love the flavours of wild mushrooms. The woodiness and velvety texture of the mushrooms combined with the complex sweetness of the leeks makes for a simple and wonderful weekend pizza.
Ingredients
Sauteed Mushrooms, Leeks and Red Peppers
1/4 Cup Each Chanterelle, Oyster, Field Mushrooms, sliced 1/8” thick.
1/8 Cup Red Peppers thinly diced.
1-2 Small Leek Bulbs, thinly sliced lengthwise.
1/8 Tsp Chili Flakes (optional)
¼ Cup Olive Oil
Sea salt
White Pepper
Pizza Dough
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Pizza Topping
Olive Oil
Sauteed Leeks, Mushrooms and Red Peppers
220 grams Fresh Mozzarella
Ground Pepper to Taste
Directions
Pizza Dough
Make dough ahead. Prepare pizza dough for baking. Let rise in lightly oiled pan 30 minutes prior to cooking pizza.
Pizza Topping
Sauteed Mushrooms, Leeks and Red Peppers
In a large sauté pan, on medium, drizzle a 3-4 Tbsp of olive oil. When oil begins to sizzle add leeks and sauté till they begin to soften. Set aside. In the same pan add more oil and sauté mushrooms and red chili flakes until mushrooms begin to brown. Set aside. Lastly add more oil and sauté red peppers until they begin to soften. Set aside.
Pizza Assembly
On prepared pizza dough, thinly brush a light layer of olive oil.
Slice the fresh mozzarella 1/4 inch slices and place on the crust.
Next lightly layer the leeks, mushroom and red peppers on top of the cheese. Finish with fresh ground pepper.
In a convection oven Bake pizza at 400 for 15-20 minutes rotating pizza pan so crust is golden and cheese is bubbly.
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