Leek, Asparagus and Mushroom Pizza

From Martha Stewart Living, this pizza is wonderful in the spring with new young leeks and asparagus. – Terry

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 medium leeks, halved lengthwise, cut into thin slices and rinsed well
• 8 oz shiitake mushrooms, stemmed and cut into ¼ inch pieces
• 8 oz thin asparagus, trimmed and cut into 1½ inch pieces
• ¼ cup dry white wine
• 1 tablespoon fresh thyme, finely chopped
• coarse salt and pepper to taste
• 4 oz brie or other soft cheese (Taleggio or Camembert), sliced
• truffle oil for drizzling (optional – I’ve never tried it, but sounds yummy)
• pizza dough (enough for six 9″ pizzas)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add leeks, stirring until beginning to soften, about 5 minutes. Add mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add asparagus and wine; cook until asparagus is bright green and wine has evaporated, about 2 minutes. Stir in thyme; season with salt and pepper. Set aside.
2. Heat grill until medium-hot. Generously brush one side of pizza dough with olive oil. Grill, oiled side down for about 3-5 minutes until underside just begins to brown and top begins to bubble. Quickly brush top with olive oil and flip the crust. Add a thin layer of cheese and some asparagus mixture, and grill until cheese is just melted, topping is hot, and crust is cooked through, 3-5 minutes more.
3. Slide pizza onto a cutting board. Season with salt and pepper, and sprinkle with more thyme and a small amount of truffle oil, if desired.

Makes six 9-inch pizzas.